Cream of Broccoli Soup

1 small onion, chopped
1 Tbsp salad oil
3 c water
2 c milk
4 chicken bouillon cubes
¾ lb russet potatoes, peeled & cut into 1″ chunks
1 ½ lb broccoli, rinsed
1 c sour cream

In a 4-5 qt pan on medium heat, stir onion in oil often until lightly browned, about 10 minutes. Add water, milk, bouillon, and potatoes. Bring to a boil on high heat; cover and simmer until potatoes are almost tender when pierced, about 10 minutes.

Peel broccoli stems; slice 1/8 inch thick. Add stems and flowerets to broth. Simmer until vegetables are tender, then process in the blender. Whirl with enough broth to smoothly puree. Set mixture aside, then puree remaining vegetables. Return mixture to pan (if made ahead, cover and chill up to overnight; reheat to continue). Ladle soup into bowls. Add sour cream to taste.

Yield: 2 quarts (6-8 servings)

Source: Heather Hart