3 (14 1/2 oz.) cans chicken broth
1 med. carrot, chopped
1 med. onion, chopped
1 sm. potato, peeled and finely chopped
1 rib celery, chopped
2 bay leaves
2 (10 oz.) pkgs. frozen chopped broccoli, thawed and drained
1 1/2 c. light cream
1/2 tsp. salt
1/4 tsp. pepper

Combine chicken broth, carrot, onion, potato, celery and bay leaves in large saucepan. Bring to boil; reduce flame. Cover; simmer 20 to 25 minutes until vegetables are tender. Add broccoli; simmer 20 minutes. Remove bay leaves. Puree mixture 2 cups at a time. Return to saucepan; add cream, salt and pepper. Cook over medium flame, stirring occasionally, until heated through. Yield: About 2 1/2 quarts.