Simple Cream of Broccoli Soup

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
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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



  1. 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. 

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