Broccoli And Potato Chowder - cooking recipe

Ingredients

1 1/4 lbs broccoli
1/2 lb potato, red, unpeeled, diced
1 onion, small, chopped
3/4 cup chicken broth
3/4 cup water
2 cups low-fat milk (1%)
1/4 cup flour
1/2 teaspoon tarragon
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper, fresnly ground
3 ounces monterey jack cheese, shredded
1/2 cup red bell pepper, minced

Preparation

In large saucepan, combine broccoli, potato, onion & diluted broth.
Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.