1 med. sized carrots, scraped and chopped
1 rib celery, chopped
1 med. onion, peeled and chopped
1 sm. potato, peeled and chopped fine
2 bay leaves
4 c. chicken stock or 3 (10 1/2 oz. each) cans chicken broth (I use bouillon cubes)
2 (10 oz. each) pkg. frozen chopped broccoli
1 1/2 c. half and half, scalded
Salt and pepper

In a large saucepan, combine carrot, celery, onion, potato, bay leaves and chicken broth. Bring to liquid to a boil, reduce the heat, and simmer the vegetables, covered for 25 minutes, or until the potato is very tender. Add the broccoli to the contents of the saucepan and boil it, covered for 20 minutes. In the container of a food processor or blender, whirl the mixture, two cupfuls at a time, until it is smooth. Combine and blend the puree and the half and half. Bring soup to serving temperature. Season the soup to taste with salt and pepper.