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Broccoli Potato Soup

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2 cups broccoli florets
1 small onion, thinly sliced
1 tablespoon margarine
1 can (10 3/4 ounce) Condensed cream of potato soup
1 cup milk
2 cup water
1/4 teaspoon Dried basil
1/4 teaspoon Pepper
1/3 cup shredded cheddar cheese


In a large saucepan, sauté broccoli and onion in margarine until tender. Stir in soup, milk. Water, basil, and pepper; heat through. Add cheese; stir until melted.

Makes 4 servings

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