|Potato soup||15 Ounce (Health Valley)|
|Chicken broth||1 3⁄4 Ounce (Health Valley)|
|Frozen broccoli spears||10 Ounce, cut up|
|Ground nutmeg/Grated nutmeg||1 Dash|
|Garlic powder||1⁄2 Teaspoon|
|Salt||1⁄2 Large (Health Valley)|
Heat potato soup and chicken broth together.
Cut broccoli into 3/4 in. (19 mm) pieces, add to the soup and cook 5 minutes.