1 1/2 - 2 lbs. broccoli, fresh
1 medium onion, chopped
1 potato, pared and diced (equals 1 cup)
2 (13 3/4 oz.) cans chicken broth
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. white pepper
Dash cayenne pepper
Dash nutmeg
1 c. half and half

Clean and trim broccoli. Separate stalks and cut into 2 or 3" lengths. Boil in salted water for 5 minutes. Drain. Saute onion in butter until soft. Add potato, chicken broth and the seasonings. Heat to boiling, lower heat and simmer 15 minutes. Add broccoli stalks and flowerets. Simmer 5 minutes longer or until vegetables are tender. Pour mixture, half at a time, into blender. Cover and whirl until smooth. Return mixture to saucepan and add half and half. Bring to boil. If soup is too thick, add more cream. Taste and adjust seasonings if necessary.