Broccoli Chowder

• 2 whole Yukon Gold Potatoes, Peeled And Diced
• 1 whole Medium Onion, Chopped
• 2 cups Broccoli Florets
• 2 cups Chicken Broth
• 1/4 teaspoons Thyme
• 1/2 cups Low Fat Sour Cream
• 1/2 cups Skim Milk
• 1/4 cups Grated Parmesan Cheese
• Salt And Pepper, To Taste

1. 1. Combine potato, broccoli, onion, broth and thyme in a medium-sized pot. Bring to a boil, partially cover and cook until vegetables are tender, about 15 minutes.
2. Drag out your potato masher (buy one if you don't already own one - there is no need to grab a blender for this) and mash away. Usually all but the onions will mash, depending on how small you've cut them. Try not to over-mash the potatoes!
3. 2. Add remaining ingredients to pot; simmer until hot, about 3 minutes. (Do not allow to boil.)
4. You may need to add more or less liquid (milk) to mixture depending on how thick you want this. It can be thinner like soup or (our favorite) thick like a chowder.

potatoes, onion, broccoli florets, chicken broth, ubc, low fat sour cream, milk, ubc, salt

Taken from tastykitchen.com/recipes/soups/broccoli-chowder/ (may not work)