Deborah’s Broccoli-potato soup

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

Great soup for any time, especially hearty, low calorie. I sometimes add different additional vegetables to my soups depending on what I have or just for variety.

Lightly Sauté 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