Creamy Veggie Soup

• 1 Tablespoon Unsalted Butter
• 2 Tablespoons All-purpose Flour
• 4 cups Low Sodium Chicken Stock
• 1 whole Onion, Peeled And Diced
• 1 clove Garlic, Peeled And Minced
• 4 whole Potatoes, Peeled And Diced
• 1 whole Large Carrot (or Double This If You Have Small Carrots), Peeled And Diced
• 1 cup Broccoli Florets
• 1-1/2 teaspoon Salt, Or To Taste
• Pepper To Taste
• 1 cup Low Fat Milk
• 1 Tablespoon Chopped Dill
• Shredded Cheddar Cheese, Optional For Serving

1. In a large stock pot over medium heat, melt the butter. Then whisk in the flour and then whisk in the stock. Add the onion, garlic, potatoes, carrots, broccoli, salt and pepper. Bring to a boil, cover and reduce the heat to medium low. Simmer on medium low heat for 30-40 minutes or until the vegetables are fork tender.
2. With a slotted spoon, scoop out about half the vegetables and set aside. Using a regular or stick blender, puree the remainder of the soup. If you're using a regular blender, work in small batches so that the hot liquid doesn't ooze out of the machine. Return the solid vegetables back to the soup pot. Add the milk and dill and any additional needed seasoning. Cook until heated through.
3. Serve topped with a little cheddar cheese, if desired.

butter, allpurpose, chicken, onion, clove garlic, potatoes, carrot, broccoli florets, salt, pepper, low fat milk, dill, cheddar cheese

Taken from tastykitchen.com/recipes/soups/creamy-veggie-soup/ (may not work)