Souper Creamy Veggie Soup

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

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; 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.

Variations
- For chicken vegetable soup, stir in 2 cups diced cooked chicken breast in with the milk-flour mixture.
- Now I know my ABCs? For an educational dinner, add 1 cup of cooked alphabet pasta to the soup.

Time-saving tip
On the run? Use pre-cut or thawed frozen vegetables to make this tasty soup in a snap.

Servings: 6
Source: Midwest Dairy Association