Ingredients

  • 6 cups (1.5 L) chicken broth
  • 3 PEI potatoes, cubed
  • 3 carrots, sliced
  • 2 stalks of celery, sliced
  • 2 cups (500 mL) broccoli, in small florets
  • ¼ cup (50 mL) butter
  • ¼ cup (50 mL) flour or cornstarch
  • 2 cups (500 mL) milk
  • salt and pepper to taste

Preparation

In a large pot combine broth and potatoes. Cover and simmer for 10 minutes. Add carrots and celery; cook 5 minutes. Add broccoli and simmer another five minutes.

In a saucepan, melt butter and stir in flour. Gradually add milk, stirring constantly, add 1 cup of broth from the soup. Cook on low heat until slightly thickened; blend into rest of the soup. Heat to serving temperature but do not boil. Season with salt and pepper to taste. Makes 6-8 servings.