2 tbsp. butter
1 onion, chopped
nutmeg to taste
salt and pepper
1/2 c. cream
1 Russet potato, peeled and chopped
6 c. chicken broth
3 c. broccoli florets and stems, chopped

Melt butter and cook onion until tender. Add potato and broth. Simmer. Add broccoli and return to simmer. When tender, puree in batches in blender. Return to pot and add cream. Season to taste.