2 c. fresh chopped vegetables (broccoli, cauliflower, celery, etc.)
2 1/2 c. chicken broth
2 1/2 tbsp. butter
2 1/2 tbsp. flour
1 1/2 c. half & half (milk optional)
Salt and pepper to taste

Cook vegetables until tender. Puree in blender or mash with potato masher, leaving chunks of vegetables. Melt butter and blend in flour. Return vegetables mix to saucepan; add flour/butter mixture. Stir in cream. Simmer 8 minutes.