1 bunch broccoli
1 med. potato, pared
1 med. onion, chopped
1 clove garlic, minced
2 tbsp. butter
3/4 tsp. curry powder
1 (13 1/2 oz.) can chicken broth
1 c. water
1/2 tsp. salt
1 c. half & half

Trim broccoli and pare the stems. Separate flowerets, cut stems in half inch slices. Cut potato in 1/2 inch cubes. Saute onion and garlic in butter in kettle until tender. Add curry powder, chicken broth, water and salt. Bring to boiling. Add broccoli and potato. Return to boiling, lower heat; cover and simmer for 20 minutes or until potato and broccoli are tender. Puree the mixture part at a time in electric blender. Then reheat mixture over low heat. Stir in half and half. Heat until piping hot.