Potato Soup with Broccoli

Taken from “Mr Food’s Easy Cooking, Winter 1998” magazine (submitted by Madeline Gieselman)

2 T butter
1 onion, chopped
2 large potatoes, peeled & diced (about three cups)
1 can condensed cream of mushroom soup
2 soup can of milk
1 large head of broccoli cut into florets (about 4 cups)
1 cup (4 oz) shredded cheddar cheese
1 t curry powder (optional)

Melt butter over medium heat in a soup pot. Add onions and cook 3 to 4 minutes, or until softened, stirring constantly. Add potatoes, soup and milk. Bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes, stirring occasionally. Add broccoli and return to boil over high heat. Again, reduce heat to low, cover and simmer 5 minutes, or until potatoes and broccoli are tender. Remove from heat and stir in ¾ cups of the cheese until it melts. Add curry powder, if desired. Serve hot, garnish with the rest of the cheese. Serves 4.