Broccoli Potato Soup
1 tablespoon Margarine
1 medium Yellow onion, chopped, (about 1c)
2 cloves garlic, minced
1/2 cup shredded carrots
1 teaspoon Dried dill
3 cups broccoli flowerets
3 cups chicken broth
2 medium russet potatoes, peeled and diced, (about 2c)
1 cup Evaporated skim milk
1 teaspoon black pepper
1 cup shredded cheddar cheese, divided
In a lg saucepan, melt margarine over med-high heat. Add onion. Cook, stirring, until tender-about 7 minutes. Add garlic and dill. Cook, stirring, for 1 minute longer Add broccoli, broth, and potatoes to saucepan; bring to a boil. Reduce heat to med-low and simmer partially covered until vegetables are tender-about 10 minutes.
Using a slotted spoon, place broccoli mixture in a blender or food processor fitted with the metal blade. Process until smooth; return to saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan. Cook, stirring, until soup is heated through, about 5 minutes. Add 1/4c cheese; stir until melted- about 1 minute. Ladle soup into individual bowls.
Sprinkle with remaining cheese and serve immediately.