Creamy Veggie Soup

Creamy Veggie Soup
A creamy & hearty soup that's pretty healthy too. Add diced cooked chicken toward the end if you want.

• 2 1/2 cups skim milk


• 1 small onion, chopped (I didn't have any so used 1 T. dried)


• 1 14-oz. can reduced sodium chicken broth


• 1 large or 2-3 small potatoes, peeled & cut into 1/2-inch cubes


• 1 1/2 cups chopped carrots


• 2 cups broccoli florets or fresh cut green beans (I didn't have any, added 1 cup or so of chopped celery


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 1/4 cup flour

Saute onion in a small amount of olive oil. Add broth, potato, & carrots (and celery if using) and bring to a boil. Reduce heat & simmer uncovered 5-10 minutes.

Add broccoli or green beans, salt & pepper, and cook 5 minutes. In a separate bowl, gradually mix together flour and milk. Add mixture to soup. Bring to a simmer. Simmer uncovered until vegetables are tender and soup has thickened. Serve with grated cheddar.