Creamy milk soup with broccoli

Ingredients:

• 2 tablespoons butter
• 0.5 cup cream of any fat content
• 1 onion, chopped
• 1 potato, peeled and chopped
• Nutmeg, to taste
• 6 cups canned chicken broth, reheated
• 3 cups chopped broccoli florets and stems

Preparation:

1. In a large saucepan, melt the butter over medium-high heat and sauté the onion until soft. Add the potatoes and stir to coat with oil. Add the hot broth and bring to a boil. Add the broccoli and return to a gentle simmer.
2. Once the potatoes and broccoli are tender, puree the soup in batches in a blender or food processor. Return to the pan and add the cream. Season with salt to taste and serve.