- 40 ounces frozen broccoli, chopped
- 4 cups water
- 1 onion, chopped
- 4 low-sodium chicken bouillon cubes
- 15 ounces nonfat evaporated milk
- 1 cup potato flakes
- ¼ cup reduced fat cheddar cheese, shredded
Combine broccoli, water, onion, and bouillon cubes in a large sauce pan. Bring to a boil and reduce heat. Cover and simmer until vegetables are tender, about 10 minutes.
Add milk and slowly stir in potato flakes. Cook, stirring constantly, until thickened.
Serve with sprinkled cheese on top.