2 tbsp butter
1 small onion, diced
1 small potato, diced
2 cups fresh chopped broccoli (can be made with all leftover stalks or stalks and florets)
1 1/2 cups chicken broth
1/4 tsp salt
ground black pepper to taste
1/2 cup cream (whipping, half and half or even whole milk)
In a medium pot, melt the butter over medium heat. Add the onion, potato and broccoli and toss to coat. Add a lid to the pan and let the vegetables sweat until they have softened, but not browned, about 5 minutes. Add the chicken broth, bring to a boil and then turn down and let simmer until the veggies are fork tender.
Pour into a blender and puree until smooth. Pour back into your pot and add the cream, and salt and pepper to taste. Stir and serve.
