Potato And Broccoli Soup - cooking recipe

Ingredients

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

Preparation

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.
Remove 2 cups of vegetables and puree in a food processor.
Stir milk, pureed vegetables, salt and pepper into soup.