Deborah�s Broccoli-potato soup

Name: Deborah�s Broccoli-potato soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 1 cup chopped Onions raw; 3 clove Garlic; 2 large (3 to 4-1/4 dia.) Potato raw; 2 tbsp Extra Virgin Olive Oil; 1 large (7-1/4 to 8-1/2 long) Carrots raw; 6 cup Vegetable Broth; 2 cup Lucerne Whole Milk; 0.25 cup Flour - Gold medal all purpose flour; 1 package (2 lb) Broccoli frozen

Minutes to Prepare: 15
Minutes to Cook: 30

Number of Servings: 10

Ingredients

1 cup, chopped Onions, raw 3 clove Garlic 2 large (3" to 4-1/4" dia.) Potato, raw 2 tbsp Extra Virgin Olive Oil 1 large (7-1/4" to 8-1/2" long) Carrots, raw 6 cup Vegetable Broth 2 cup Lucerne Whole Milk 0.25 cup Flour - Gold medal all purpose flour 1 package (2 lb) Broccoli, frozen

Directions

Lightly Saut� onion in olive oil then add minced garlic on medium heat, about 1 minute. Alternately add flour and some broth to thicken, then add cubed potatoes and sliced carrots and enough broth to cover. Simmer for about 15 minutes, then add frozen broccoli and the rest of the broth, heat on medium for about 10 minutes, turn heat to low, add the milk, heat for about 10 minutes. Serve, adding individual salt and pepper and grated sharp cheese to taste. I usually serve with crusty stick bread. Enjoy!

Serving Size:�1.5 cups

Servings Per Recipe: 10

Nutritional Info Amount Per Serving

Calories: 162.6
Total Fat: 4.8 g
Cholesterol: 7.0 mg
Sodium: 621.8 mg
Total Carbs: 25.4 g
Dietary Fiber: 5.1 g
Protein: 6.2 g

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