Light Cream Of Broccoli Soup

• 2 Tablespoons Butter
• 1 Onion, Chopped
• 1 clove Garlic, Minced
• 1 stalk Celery, Chopped
• 1 Russet Potato, Chopped
• 5 cups Chicken Stock Or Vegetable Stock
• 1 cup Water
• 4 cups Broccoli Florets
• 1/3 cups Half-and-Half Cream
• Black Pepper To Taste
• Shredded Cheese For Garnish

1. In a large pot, melt butter over medium-high heat. Saute onions, garlic and celery until onions are soft and translucent. Add potatoes and mix well.
2. Add chicken (or vegetable) stock and water. Bring to a simmer.
3. Add broccoli. Turn heat down to low and continue to simmer for about 10-15 minutes, until broccoli and potato are soft.
4. Puree the soup in your food processor or blender and add it back to the pot. On low, add cream and continue to cook 2-3 more minutes. Add some black pepper to taste.
5. Serve hot with shredded cheddar cheese on top.

butter, onion, clove garlic, celery, chicken, water, broccoli florets, cream, black pepper

Taken from tastykitchen.com/recipes/soups/light-cream-of-broccoli-soup/ (may not work)