Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 4 cups low fat, low sodium chicken stock
• 1 onion, peeled and quartered
• 2 baking potatoes, peeled and quartered
• 2 cups broccoli florets
• 1 teaspoon salt
• 1 teaspoon curry powder
• 1/4 teaspoon garlic powder
• 1 cup milk

Directions:

1. Melt the butter in a large soup pot and whisk in the flour. On medium heat, whisk in the chicken stock. Add the onion, potatoes, broccoli, salt, curry powder and garlic powder.
2. Bring to a boil, cover, reduce the heat to low and simmer for 30 minutes. Using either a stick blender or regular blender, puree the soup. You can make it completely smooth or leave it a bit chunky. Return to the heat and stir in the milk. Serve hot.