1 sm. onion
1 tbsp. salad oil
3 c. water
2 c. milk
4 chicken bouillon cubes
3/4 lb. potatoes, peeled, cut into 1" chunks
1 1/2 lbs. broccoli, rinsed
1 c. sour cream

In a 4 or 5 quart saucepan on medium heat, stir onion in oil until lightly browned, about 10 minutes, stirring often. Add water, milk, bouillon cubes and potatoes. Bring to boil on high heat, cover and simmer until potatoes are almost tender when pierced, about 10 minutes.

Peel broccoli stems, slice 1/8" thick. Add stems and flowerets to broth. Simmer until vegetables are tender when pierced, about 15 minutes longer. Scoop 1/2 of the vegetables into a blender, whirl with enough broth to a smooth puree. Set mixture aside, then puree remaining vegetables. Return mixture to pan. Ladle soup into bowls. Add sour cream to taste.