Ingredients
3/4 cup cubed peeled potatoes1 medium carrot, sliced2 cups frozen chopped broccoli2 tablespoons butter2 tablespoons all-purpose flour1-1/2 cups 2% milk, divided1/4 to 1/2 teaspoon salt1/4 teaspoon dried thymeDash ground nutmegDash pepper
Preparation
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 butter. 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, combine 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.
