So easy, so yummy. This is a good template for quick, after-work soup on a cool evening.
- Place 3 cups finely chopped veggies (I used onion, carrots, celery & broccoli) in a medium sauce pan
- Cover with veggie or chicken broth and cook until barely tender
- Add 2 cups milk and salt and pepper, tarragon, rosemary or other seasonings to taste.
- Heat through then sprinkle 1 cup of potato flakes in the soup to thicken it.