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Ingredients

• 4 slices bacon
• 2 cups frozen cut broccoli
• 2 1/2 cups water
• 2 tablespoons instant minced onion
• 2 teaspoons chicken flavor instant bouillon
• 1/4 to 1/2 teaspoon garlic powder
• 1 1/4 cups Hungry Jack Mashed potato flakes
• 1 1/2 cups milk
• 4 ounces (1 cup) shredded cheddar cheese
• Cook bacon until crisp. Drain on paper towels; crumble. Set aside.
• In large saucepan, combine broccoli, water, instant minced onion, bouillon and garlic powder; mix well. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
• Stir in potato flakes. Gradually stir in milk. Add cheese and crumbled bacon; cook over low heat until cheese is melted, stirring constantly. DO NOT BOIL. Sprinkle each serving with parsley and paprika.

Description

Potato Flakes Give This Soup A Thick, Rich Texture. If You're Fond Of All Things Spicy, Substitute Pepper Jack Cheese For The Cheddar.

Group Recipes