Creamy Potato, Broccoli And Cheese Soup

1. 1

   In a large pot heat the oil. Add the chopped carrot and onion and cook over medium heat for 3 - 4 minutes, stirring often.

2. 2

   Add the minced garlic and cook for another 30 seconds.

3. 3

   Add the potatoes that has been cut into small pieces, the broccoli florets and stir.

4. 4

   Cover with vegetable broth, add a pinch of salt, pepper, nutmeg and stir. Cover with a lid and bring to a boil.

5. 5

   Lift the lid and cook over medium heat for another 20 - 25 minutes or until the potatoes have become very soft.

6. 6

   While the soup is cooking, prepare the sauce. In a saucepan, melt the butter. Add the flour and mix well. Continue to cook over medium heat - low for another 2 minutes being careful not to burn the mixture. Begin to add the milk, stirring well each time. I recommend using the whisk to make sure that you remove all the lumps of flour. When all the milk is combined, add a pinch of salt and pepper and cook over medium - low heat for another 5 minutes.

7. 7

   Add the sauce to the soup and stir well. Cook for another few minutes.

8. 8

   Turn off the heat. Before serving, add a cup of grated cheese and stir. Serve hot

* Per serving · 4 servings · Values may vary.