4 potatoes, peeled & chopped
1 1/2 c. frozen broccoli (or about 1 large stalk)
1 1/2 c. frozen carrots
2 c. hot water
2 chicken bouillon cubes
1 can cream of chicken soup
1 c. sour cream
salt
In large saucepan, dissolve bouillon in water. Layer potatoes, broccoli, and carrots in that order in saucepan, sprinkling a little salt over each layer. Cover & simmer 20 min or until veggies are tender but not mushy. Turn off heat. Lightly mash veggies with potato masher. Stir in cream of chicken soup and sour cream.
--Aubree Clark
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