1/2 cup frozen chopped onions 1 cup frozen cubed potatoes (Southern style hash brown potatoes) 1 13-3/4-oz can low-sodium chicken broth 2 10-oz boxes frozen broccoli 1/2- 1 tsp basil or tarragon 1 12-oz can evaporated skim milk salt and white pepper to taste
In a 3-quart saucepan, combine the onion, potatoes, and broth. Bring to a boil. Reduce heat and cook for 5 minutes. Add the frozen vegetables and 1/2 to 1 tsp of the desired seasoning. Cover and simmer for 15 minutes or until vegetables are tender. Uncover, remove pan from heat and let cook slightly. Remove vegetables from pan with a slotted spoon or small strainer and place in a food processor. Cover and blend 15 to 30 seconds until vegetables are smooth. Return pureed vegetables to the saucepan and gently stir to combine with reserved broth. Add evaporated milk and cook over medium heat, stirring often. Adjust seasoning with salt and white pepper, if desired.