Cooking Directions

• Heat the broth, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the saucepot from the heat.
• Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the puréed mixture to the saucepot. Stir in the milk and cheese. Cook over medium heat until mixture is hot.  Season to taste.

Ingredients

• 6 cups Swanson® Chicken Broth
• 2 cloves garlic, minced
• 2 bunches fresh broccoli, chopped (about 8 cups)
• 3 large potato, sliced 1/4-inch thick (about 4 1/2 cups)
• 1 large onion, sliced (about 1 cup)
• 1.75 cups milk
• 0.25 cup grated Parmesan cheese