1 bunch broccoli (approximately 1 lb.)
1 medium potato, pared
1 medium onion (1/2 c.)
1 clove garlic, chopped
2 tbsp. butter
3/4 tsp. curry powder
1 (13 3/4 oz.) can chicken broth
1 c. water
1/2 tsp. salt
1 c. half and half

Trim broccoli; pare stems. Separate flowerets; cut stems into 1/2-inch slices. Cut potato on 1/2-inch cubes. Sauté onion and garlic in butter in a kettle or Dutch oven until tender, about 3 minutes. Add curry powder, chicken broth, water and salt to kettle. Bring to boil; add broccoli and potato. Return to boiling; lower heat. Cover; simmer 20 minutes or until broccoli and potato are tender. Puree mixture, part at a time in container of electric blender. Reheat mixture in a large saucepan over low heat. Stir in half and half until piping hot. Taste; add additional seasoning, if needed. Garnish with sour cream.