2 tbsp. butter
1 med. onion, chopped
1 lg. bunch broccoli
1 1/2 c. water
1 (10 3/4 oz.) can cream of potato soup
1 1/2 c. half and half
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. nutmeg

1. In butter, in large saucepan, saute onion until tender, about 4 minutes.

2. Trim broccoli stalks and cut in 1/2" pieces. Cut remaining broccoli in flowerettes. Add water to pan; bring to boil, add broccoli, reduce heat, covered, simmer 7 minutes. Stir in rest of ingredients; simmer 20 minutes or until broccoli is very tender.

3. Carefully transfer 1 1/2 cups of the hot soup to blender and puree until smooth; return to saucepan and reheat. Makes 8 servings.