1 tbsp butter
2 tbsp flour
4 cups veggie stock
1 onion, peeled and diced
1 garlic clove, peeled and minced
4 potatoes, peeled and diced
1 large carrot, peeled and diced
1 cup broccoli florets
1 cup milk
1 tbsp dill, chopped ( or 1 tsp dried)
handful of shredded cheddar cheese (if desired)
1. In a large pot, melt butter, whisk in flour, whisk in the stock. Add the onion, garlic, potatoes, carrots broccoli and seasoning, and bring to a boil. Cover and reduce the heat. Simmer on medium-low heat for 30-40 mins until vegetables are fork tender.
2. Puree approx. half the soup in food processor (or blender). Return to pot, add the milk. Top with cheddar cheese if desired.
No idea where I found this one. It’s been in my recipe book for ages. But to whomever came up with it. Bravo. It’s a winner!