1 med. size carrot, chopped
1 rib celery, chopped
1 med. size onion, peeled & chopped
1 sm. potato, chopped
2 bay leaves
4 c. chicken stock (or 3 10 1/2 oz. cans chicken broth)
1 lg. head broccoli (or 2 10 oz. pkgs. frozen chopped broccoli)
1 1/2 c. light cream, scalded
Salt & pepper (white) to taste

Combine carrot, celery, onion, potato and bay leaves in stock. Bring to a boil, reduce heat and simmer the vegetables, covered, for 25 minutes or until potato is tender. Chop fresh broccoli, add to contents of pan. Boil, covered, for 20 minutes.

In blender, puree mixture (2 cupsful at a time) until smooth. Combine and blend the puree and cream. Bring soup to serving temperature, season and serve.