XXXVIII: Creamy Broccoli Soup

I love soup. And broccoli. What could be better? (oh yea.. cheese)

3/4 c cubed peeled potatoes
1 medium carrot, sliced
2 c frozen chopped broccoli
2 T butter
2 t all-purpose flour
1 1/2 c milk, divided
1/4 - 1/2 t salt
1/4 t dried thyme
dash ground nutmeg
dash pepper

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 c milk. Bring to a boil; cook and stir for 1 minute 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.

Taken from Cooking for 2.