1/4 c. butter
2/3 c. diced leek (both white parts and some green tops)
1/2 c. diced onion
1 1/2 c. diced celery
3 - 3 1/2 c. chopped broccoli florets
6 tbsp. flour
3 c. chicken broth
1 c. half and half
1/8 tsp. thyme
Salt and pepper to taste

In a large saucepan, melt butter over medium heat. Add leek, onion and celery; saute 5 minutes or until vegetables are tender-crisp. Add broccoli. Reduce heat to low. Cover; continue to cook 10-12 minutes more or until broccoli is almost tender.

Blend in flour until evenly distributed. Cook 1 minute or until bubbly. Gradually stir in broth. Bring to a boil; boil, stirring constantly, until slightly thickened. Continue to cook until broccoli is tender. Slowly stir in half and half; heat until soup is hot. Do not boil. Add thyme, salt and pepper; serve hot. Makes 4-6 servings.