Ingredients:
• 2 tablespoons butter
• 1/2 cup cream, heavy, light or half n half
• 1 onion, chopped
• 1 russet potato, peeled and chop
• Nutmeg, to taste
• 6 cups canned chicken stock, warmed
• 3 cups chopped broccoli florets and stems
• Salt and Pepper

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.