1 tbsp. butter
1 c. onion, chopped
2 cloves garlic, chopped
3/4 tsp. curry
Black pepper to taste
1 2/3 c. chicken broth
1 c. water
1 bunch (about 1 lb.) broccoli, cut into flowerets, stems into 1/2-inch pieces
1 lg. potato, peeled & cubed
1 c. milk (skim or low fat)

In a large saucepan, melt butter and saute the onion and garlic a few minutes. Add the curry, pepper, broth and water to the pan; bring to boil. Add broccoli and potato. When mixture returns to boil, reduce heat, cover and simmer 20 minutes or until vegetables are tender.

Puree soup in batches in blender or food processor. (At this point soup can be frozen for later use.) Return puree to pan, stir in milk and cook over low heat. Do not boil.