Healthy, Low-Fat Creamy Veggie Soup

So easy, so yummy. This is a good template for quick, after-work soup on a cool evening.

1. Place 3 cups finely chopped veggies (I used onion, carrots, celery & broccoli) in a medium sauce pan
2. Cover with veggie or chicken broth and cook until barely tender
3. Add 2 cups milk and salt and pepper, tarragon, rosemary or other seasonings to taste.
4. Heat through then sprinkle 1 cup of potato flakes in the soup to thicken it.