Broccoli-Potato Soup

Makes 6 to 8 servings

Ingredients

■ 3 tablespoons butter
■ 1 onion, fi nely chopped
■ 1 large potato, peeled and chopped
■  6 cups canned chicken or vegetable 
broth
■  3 or 4 cups chopped fresh broccoli, 
florets and tender stems
■ 1 bay leaf
■ 1 pint half-and-half, or to taste
■ Dash nutmeg
■ Salt and white pepper, to taste

Instructions

Heat the butter in a large skillet over medium heat and sauté the onion to soften. Add the potato and stir to coat. Place the mixture in the slow cooker. Add the chicken broth, chopped broccoli, and bay leaf. Cover with the lid and cook on high until the potato and broccoli are tender, approximately 4 to 6 hours. Remove the bay leaf. Turn the slow cooker to low.

Purée the soup in batches in a blender and return to the slow cooker. Stir in enough half-and-half to reach the desired creamy consistency. Season with salt, white pepper, and nutmeg. Heat on low just until warmed through; do not let the soup boil after adding the cream. Serve immediately.