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Ingredients: 1 Tablespoon(s) Margarine 1 medium Yellow onion 2 Cloves garlic, minced 1 Teaspoon(s) Dried dill 3 Cup(s) Broccoli flowerets 3 Cup(s) Chicken broth 2 medium Russet potatoes, peeled 1 Cup(s) Evaporated skim milk 1/2 Teaspoon(s) Black pepper 1/2 Cup(s) Shredded cheddar cheese Directions: In a lg saucepan, melt margarine over med-high heat. Add onion. Cook, stirring, until tender-about 7 minutes. Add garlic and dill. Cook, stirring, for 1 minute longer Add broccoli, broth, and potatoes to saucepan, bring to a boil. Reduce heat to med-low and simmer partially covered until vegetables are tender-about 10 minutes. Using a slotted spoon, place broccoli mixture in a blender or food processor fitted with the metal blade. Process until smooth; return to saucepan. Stir milk, 1/2teaspoon salt, and pepper into saucepan. Cook, stirring, until soup is heated through, about 5 minutes. Add 1/4c cheese; stir until melted- about 1 minute. Ladle soup into individual bowls. Sprinkle with remaining cheese and serve immediately. Serves 6
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