Creamy Veggie Soup

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

1. Melt butter in a large saucepan over medium heat.
2. Add onion.
3. Cook 5 minutes, stirring occasionally.
4. Add broth, potato and carrots.
5. Bring to a boil over high heat.
6. Reduce heat and simmer uncovered 5 minutes.
7. Add broccoli, salt and pepper.
8. Cook 5 minutes.
9. Place flour in a medium bowl.
10. Gradually stir in milk, mixing well.
11. Add milk mixture to soup.
12. Bring to a simmer.
13. Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
14. For chicken vegetable soup, stir in 2 cup diced cooked chicken breast.

milk, butter, onion, chicken broth, potato, carrots, broccoli, salt, pepper, flour

Taken from www.food.com/recipe/creamy-veggie-soup-80952 (may not work)