1 pound broccoli
1 tablespoon olive or canola oil
3 leeks or 1 onion, trimmed and sliced
2 cloves garlic, finely chopped
1/2 cup water
1 pound all purpose potatoes, peeled and diced
6 cups chicken stock
1 cup 1% milk
1/8 teaspoon each salt and pepper

Preparation Instructions:

Cut the broccoli florets from the stems. Using a vegetable peeler, peel the broccoli stems, then slice them. In a 4 quart saucepan, heat oil over moderate heat. Saute leeks and garlic until softened. Add the water and cook about 5 minutes, until soft. Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer partially covered, about 8 minutes, until broccoli and potatoes are tender. Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender. Remove from the heat. With a skimmer or slotted spoon, transfer the vegetables to a blender of food processor. Puree until very smooth. Return the puree to the liquid in the saucepan. Return the pan to the heat until the soup is warmed through. Season with the salt and pepper.