Pinky's Cream of Broccoli Soup

• 2 tablespoons butter
• 1 large onions chopped
• 1 clove garlic minced
• 2 large potatoes
• 1 1/2 pounds broccoli florets
• 1 quart chicken broth
• 18 teaspoon red pepper flakes optional to taste
• 1 pinch nutmeg
• 1 cup light cream (half&half) or cut with milk to reduce fat

1. Saute onion and garlic in butter until the onions become transparent.
2. Add the chopped potatoes, broccoli, broth, salt, pepper and red pepper.
3. Heat to the boil, reduce heat and simmer for about 30 minutes.
4. Carefully, transfer the mixture (about 13 at a time) into the blender and pulse six or seven times for each batch.
5. Use a dish towel to hold the top of the blender to prevent hot liquid from hitting the ceiling!
6. Place the blended soup into a Crockpot or slow cooker and add cream and a pinch of nutmeg.
7. You can reduce the fat by substituting milk for the cream or using just a touch of cream with some milk.
8. Heat on low for another half hour and then let sit until dinner.
9. Taste for seasoning; garnish and serve warm, not hot.
10. This is also good as a cold soup.
11. This is a great soup.

butter, onions, garlic, potatoes, broccoli florets, chicken broth, red pepper, nutmeg, light cream

Taken from recipeland.com/recipe/v/pinkys-cream-of-broccoli-soup-45341 (may not work)