3 (10 3/4 oz.) cans chicken broth, undiluted
1 med. carrot, scraped and chopped
1 stalk celery, chopped
1 med. onion, chopped
1 sm. potato, peeled and finely chopped
2 bay leaves
1 (1 1/2 lb.) bunch fresh broccoli, broken into flowerets, or 2 (10 oz.) pkgs. frozen chopped broccoli
1 1/2 c. half-and-half, scalded and divided
Salt and pepper to taste

Combine chicken broth, carrot, celery, onion, potato, and bay leaves in a large Dutch oven. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Remove and discard bay leaves.

Chop fresh broccoli; add to broth mixture. Bring to a boil; cover. Reduce heat and simmer 20 minutes or until broccoli is tender.

Remove from heat; pour half of broccoli mixture into a large container, and set aside. Pour remaining broccoli mixture into container of an electric blender or food processor. Cover and process until smooth. Add 3/4 cup half-and-half. Process until smooth. Return pureed mixture to Dutch oven. Repeat procedure with reserved broccoli mixture and remaining half-and-half. Heat soup thoroughly. Add salt and pepper to taste. Yield: 8 servings.