1 bunch fresh broccoli
1/2 c. chopped onion
2 tbsp. butter
1 c. diced potato
2 cans (13 3/4 oz. each) chicken broth
1/2 tsp. salt
1 c. half & half
1/2 tsp. nutmeg

Trim outer leaves and tough ends from broccoli. Separate stalks; cut into 2 or 3 shorter lengths. Parboil in salted water for 5 minutes, drain well. Saute onion in butter until soft. Add potato, chicken broth and salt. Heat to boiling. Lower heat and simmer 15 minutes.

Add broccoli and simmer 5 minutes longer or until tender. Let cool until warm. Pour half at a time into blender; whirl until smooth. Return to saucepan and add half and half and nutmeg. Bring just to a boil. If soup is too thick, add more cream. Salt to taste.