Beef Soup Spuds

6 ingredients
2 steps

Ingredients

  • 4 medium baking potatoes
  • 1 can (18.8 ounces) ready-to-serve chunky savory vegetable soup
  • 2 cups cooked fresh broccoli florets
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • Chopped green onions, optional

Directions

  1. 1
    Scrub and pierce the potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes on each side or until tender.
  2. 2
    Meanwhile, in a large saucepan, combine the soup, broccoli and pepper; cook until heated through. With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork. Top with soup mixture, cheese and onions if desired.

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