4 14-oz. cans low sodium broth (chicken, vegetable, beef or a combo)
3 c. potato flakes or buds
1/2 tsp. garlic powder
1/2 c. powdered milk (optional)
20-oz. pkg frozen, chopped broccoli
2 T. lemon juice (optional)
chopped parsley, chopped scallions or chives, broccoli florets (optional garnishes)
In a large stockpot, bring broth to a boil over medium high heat. Remove from heat and stir in the potato flakes, garlic powder and powdered milk (if desired). Allow mixture to sit while preparing broccoli. Prepare frozen broccoli according to package directions. Stir the broccoli into the potato mixture. Heat soup over medium heat until hot. If desired, just before serving, stir in lemon juice. Garnish each bowl of soup to taste.