1 stick unsalted butter
1 med. onion, diced
3 med. potatoes, peeled & diced
16 oz. can tomatoes
2 lg. carrots, diced
1 bunch broccoli, chopped
1 clove garlic, crushed
Salt & pepper
1/2 c. cream or half & half
5 c. chicken stock made from bouillon (2 cubes)

Melt butter in Dutch oven over low heat. Add all the ingredients except the stock and cream. Cook, covered, until the vegetables are soft, about 30 minutes. Add the stock, bring to a boil, then reduce heat and simmer 10 minutes. Cool completely. Transfer to a blender or food processor in batches and puree until smooth. Return to the Dutch oven, stir in the cream and heat through.