Broccoli and Chicken Soup

Ingredients

1 large potato, baking size
1-15 oz. can chicken broth
1-1/2 cups frozen broccoli, thawed
1/2 cup cooked chicken, diced
1 cup Roberts 1% Milk
Salt and pepper to taste
Croutons (optional)
1/2 cup shredded cheese (optional)

Preparation

Peel the potato and cut into one-inch chunks. Put in a medium-sized saucepan; add chicken broth and simmer until the potato chunks are cooked through, 25 to 30 minutes. Add the broccoli and heat through. Mash the potato in the soup by using a mixer or a potato masher. Stir in the chicken, milk, salt and pepper. Simmer until hot but not boiling. If desired add cheese until melted and top with croutons before serving.