Broccoli Potato Soup


2 cups Broccoli florets
1 small Onion, thinly sliced
1 Tbl. Butter or margarine
1 can (10 3/4 oz.) Condensed cream of potato soup, undiluted
1 cup Milk (whole milk makes the creamiest soup)
1/2 cup Water
3/4 tsp. Minced fresh basil
1/4 tsp. Dried basil
1/4 tsp. Pepper (white is best)
1/3 cup Shredded cheddar cheese

In a large saucepan, saut? broccoli and onion in butter until tender.

Stir in soup, milk, water, basil and pepper; heat through.

Add cheese; stir until melted.

Yield: 4 servings

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