Zesty Broccoli Soup

This recipe turned out well. We omitted the milk and just stirred a dollop of sour cream into our individual bowls.

	6 cup(s) reduced-sodium chicken broth
	1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)
	3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed
	1 medium onion(s), chopped
	1 stalk(s) (medium) celery, chopped
	1/2 tsp table salt
	1 cup(s) fat-free skim milk
	1/8 tsp hot pepper sauce, 2 drop

• Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes.
  
  
• Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.