Ingredients for 4 servings:
1. 1 1/4 lbs broccoli
2. 1/2 lb potato, red, unpeeled, diced
3. 1 onion, small, chopped
4. 3/4 cup chicken broth
5. 3/4 cup water
6. 2 cups low-fat milk (1%)
7. 1/4 cup flour
8. 1/2 teaspoon tarragon
9. 1/2 teaspoon thyme
10. 1/4 teaspoon salt
11. 1/4 teaspoon black pepper, fresnly ground
12. 3 ounces monterey jack cheese, shredded
13. 1/2 cup red bell pepper, minced
Directions:
1. In large saucepan, combine broccoli, potato, onion & diluted broth.
2. Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
3. In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
4. Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
5. Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.
Enjoy your meal!