Broccoli & Potato Soup

• 3 cups cubed peeled potatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cups reduced-sodium chicken broth
• 1 cup water
• Dash pepper
• 1/8 teaspoon salt
• 3 cups frozen broccoli florets
• 3 tablespoons all-purpose flour
• 1/3 cup fat-free milk
• 1/2 cup shredded reduced-fat sharp cheddar cheese
• Minced fresh parsley

1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
2. In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly.
3. Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

potatoes, onion, garlic, chicken broth, water, pepper, salt, frozen broccoli, allpurpose, milk, cheddar cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/broccoli-potato-soup/ (may not work)