Ingredients
4 cups fresh small broccoli florets2 medium potatoes, diced1-1/2 cups water2 medium carrots, thinly sliced1 large onion, chopped1 celery rib, finely chopped4 cups fat-free milk, divided2 teaspoons reduced-sodium chicken bouillon granules1 teaspoon Worcestershire sauce3/4 teaspoon salt1/2 teaspoon pepper1/3 cup all-purpose flour1 cup cubed reduced-fat process cheese (Velveeta)
Preparation
In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, Worcestershire sauce, salt and pepper.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese just until melted.
