Creamy Broccoli Soup

Modified from Cooking from 2

3/4 cup cubed peeled potatoes

1 medium carrot, sliced

2 cups frozen chopped broccoli

2 tbsp butter

2 tbsp flour

1 1/2 cup milk, divided

1/4 - 1/2 tsp salt

1/4 tsp thyme

dash nutmeg

dash pepper

Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside.

In a saucepan, melt better. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper.

Drain potato mixture; cool slightly. In a blender, combing the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.

Makes 2 servings.