Creamy Broccoli Soup

By rossboys

Ingredients

• 1 small bunch broccoli or 1 10oz pkg frozen chopped broccoli
• 1-1/2 tsp olive oil
• 1 med yellow onion, chopped
• 2 cloves garlic, minced
• 2 med russet potatoes, peeled and cubed
• 2 cups water
• 1 can 14oz reducd-sodium chicken broth
• 2 cups low-fat milk
• 1/2 tsp dried dill (optional)
• 1/8 tsp freshly ground black pepper

Preparation

Step 1

Discard tough stem ends from broccoli. Separate flowerets and chop tender stems. Set aside.

In a large saucepan, heat oil over low heat. Add onion and garlic; cook, stirring frequently, until tender, about 5 to 10 minutes. Add broccoli, potatoes, water, and broth to saucepan. Increase heat to high and bring to a boil; cover, reduce heat to low and simmer until vegetables are tender, about 15 min.

Strain soup, reserving liquid. In a blender or food processor fitted with the metal blade, process broccoli mixture until smooth. Return broccoli mixture and reserved liquid to pan. Stir in milk, dill, and pepper. Bring to a boil over med heat. Ladle soup into bowls. Serve immediately.