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Potato and Chicken-Cheese Soup

Name: Potato and Chicken-Cheese Soup
Prep time: 20 min
Total time: 30 min
Yield: 10
Ingredients: 1 package (4.9 ounces) Betty Crocker™ au gratin potatoes; 2 cups milk; 1 1/2 cups cut-up cooked chicken (1/2 pound); 2 tablespoons instant minced or chopped onion; 5 1/4 cups Progresso™ chicken broth (from two 32-ounce cartons); 2 cups frozen mixed vegetables

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Prep 20 min
Total 30 min
Servings 10

Delight in this quick-fix, hearty potato soup. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 13, 2010

Make with

Progresso Broth

Ingredients

package (4.9 ounces) Betty Crocker™ au gratin potatoes

cups milk

1 1/2

cups cut-up cooked chicken (1/2 pound)

tablespoons instant minced or chopped onion

5 1/4

cups Progresso™ chicken broth (from two 32-ounce cartons)

cups frozen mixed vegetables

Steps

Hide Images

1

Heat Potatoes, Sauce Mix and remaining ingredients to boiling in 4-quart Dutch oven over high heat, stirring occasionally.
2

Reduce heat; cover and simmer 15 to 17 minutes, stirring occasionally, until potatoes and vegetables are tender.

Expert Tips

Don't know what to do with leftover cooked vegetables? Use them in this recipe; just omit the frozen vegetables, and add about 2 cups leftover vegetables after the first 10 minutes of simmering in step 2.
Garnish bowls of soup with a sprinkling of popped popcorn, chopped chives or a dollop of sour cream.