- 2 tablespoons butter
- 1/2 cup cream, heavy, light or
- 1 onion, chopped
- 1 russet potato, peeled and chop
- Nutmeg, to taste
- 6 cups canned chicken stock, warmed
- 3 cups chopped broccoli florets and stems
In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm..