Creamy Veggie Soup - cooking recipe

Ingredients

2 1/2 cups reduced-fat milk
2 teaspoons butter
1 small onion, chopped
1 (14 1/2 ounce) can fat-free chicken broth
1 large potato, peeled and cut into 1/2 inch cubes
1 1/2 cups carrots, thinly sliced
2 cups small broccoli florets or 2 cups green beans, fresh cut
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup all-purpose flour

Preparation

Melt butter in a large saucepan over medium heat.
Add onion.
Cook 5 minutes, stirring occasionally.
Add broth, potato and carrots.
Bring to a boil over high heat.
Reduce heat and simmer uncovered 5 minutes.
Add broccoli, salt and pepper.
Cook 5 minutes.
Place flour in a medium bowl.
Gradually stir in milk, mixing well.
Add milk mixture to soup.
Bring to a simmer.
Simmer uncovered 5 minutes or until vegetables are tender and soup has thickened.
For chicken vegetable soup, stir in 2 cup diced cooked chicken breast.