Potato And Broccoli Soup

• 4 carrots, pared and sliced
• 4 potatoes, peeled and diced
• 2 stalks celery, thinly sliced
• 1 clove garlic, thinly sliced
• 1/2 c. chopped onion
• 1 small bunch broccoli or 10 oz. pkg. frozen chopped broccoli
• 5 c. water
• 5 tsp. chicken bouillon granules
• 1 (12 oz.) can skimmed evaporated milk
• 1/4 tsp. salt (optional)
• 1/4 tsp. black pepper

1. Combine carrots, potatoes, celery, garlic, onion, salt and bouillon granules in large saucepan. Cover pot partially and bring to a boil. Reduce heat to low and simmer until vegetables are tender crisp. Cut stems from broccoli; peel and slice thin. Add sliced stems and florets to soup; continue to simmer over low heat until broccoli is tender.
2. Remove 2 cups of vegetables and puree in a food processor.
3. Stir milk, pureed vegetables, salt and pepper into soup.

carrots, potatoes, stalks celery, clove garlic, onion, broccoli, water, chicken bouillon granules, milk, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=983367 (may not work)