Soup-er Creamy Veggie Soup

By kscribner

Makes 4 servings, 5 ounces of milk per serving.

Ingredients

• 2 1/2 cups fat free or low fat milk
• 2 teaspoons butter
• 1 small onion, chopped
• 1 can (14 1/2 ounces) fat free chicken broth
• 1 large potato, peeled and cut into 1/2 -inch cubes (1 1/2 cups)
• 1 1/2 cups thinly sliced carrots
• 2 cups small broccoli florets or cut fresh green beans
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour

Preparation

Step 1

Melt butter in a large saucepan over medium heat. Add onion; cook 5 minutes, stirring occasionally.

Add broth, potato and carrots; bring to a boil over high heat. Reduce heat; simmer uncovered 5 minutes.
Add broccoli or green beans, salt and pepper; cook 5 minutes.

Place flour in a medium bowl. Gradually stir in milk, mixing well.

Add milk mixture to soup; bring to a simmer. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.

Variations
For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
Now I know my ABC's... For an educational dinner, add 1 cup of cooked alphabet pasta to the soup