Potato And Broccoli Soup

1. 1

   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.

2. 2

   Remove 2 cups of vegetables and puree in a food processor.

3. 3

   Stir milk, pureed vegetables, salt and pepper into soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.