Cream Of Broccoli Soup

• 4 tablespoons unsalted butter
• 2 large leeks, about 1 1/2 lb., white and light green parts only, sliced into thin half-moons
• 2 large russet potatoes, about 1 1/2 lb., peeled and diced
• 4 cups canned low-sodium chicken broth
• 1 bay leaf
• 8 cups bite-size broccoli florets (cut from a 2-lb. head)
• 1 cup heavy cream, warmed
• Salt and pepper
• 1 teaspoon nutmeg, optional

1. Melt butter in a large saucepan over medium-low heat. Add leeks and saute until leeks are soft, but not browned, about 8 minutes. If leeks start to stick to saucepan, stir in a few teaspoons of water.
2. Add diced potatoes, 3 cups chicken broth and bay leaf. Bring just to a boil, lower heat and simmer until potatoes are tender, about 10 minutes. Add broccoli and remaining 1 cup of chicken broth. Raise heat to medium-high, bring mixture back to a boil, lower heat and simmer until broccoli is bright green and just tender, about 5 minutes. Take saucepan off heat and remove bay leaf.
3. In a blender, puree soup in batches until fairly smooth (soup will be very thick). Return puree to saucepan and slowly stir in cream. Warm soup over medium-low heat until just warmed through; do not let soup boil. Season with salt, pepper and nutmeg, if using. Serve soup hot, with homemade croutons or crackers, if desired.

unsalted butter, leeks, russet potatoes, chicken broth, bay leaf, bitesize broccoli, heavy cream, salt, nutmeg

Taken from www.myrecipes.com/recipe/cream-of-broccoli-soup (may not work)