In saucepan, combine broccoli, potatoes, onion and 1 1/2 cups ewater. Cover and bring to a boil over high heat;reduce heat to med-low and cook til tender about 5 min
2. In wmall bowl, whisk milk into flour. Add milk mix to soup along with tarragon, thyme, salt and pepper. Stirring constantly, cook til a boil and thickened about 7 min
3. Ladle soup into bowls and sprinkle each with some cheese. Top with minced bell pepper
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|Serving Size: 1 Serving (1433g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 24 (7%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 191.1mg||7 %|
|Potassium 1995.8mg||53 %|
|Total Carbohydrate 66.3g||19 %|
|Dietary Fiber 17.3g||69 %|
|Sugars, other 49g|
|Protein 20g||29 %|
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Calories per serving: 331
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