Potato Broccoli Soup

1 pkg instant scalloped potato mix

3 cups water

1 cup milk

2 (10 3/4 oz) cans condensed chicken broth

9 oz pkg frozen broccoli, thawed

1 cup shredded American or Cheddar cheese

in a 5 quart Dutch Oven combine potato slices, contents of sauce mix envelope,

water, milk and chicken broth; mix well. Bring mixture to a full boil. Reduce heat;

cover and simmer 15 minutes, stirring occasionally. Cut large pieces of

broccoli, if necessary. Add broccoli to potato mixture. Simmer 5-7 minutes or

until broccoli is crisp tender. Gently stir in cheese until melted and well

combined. Makes 6 (1 1/3 cup) servings