Potato and Chicken-Cheese Soup

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

By Tablespoon Kitchens

March 13, 2010

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

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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.

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.