Chop:

   - 1 onion

   - 2-3 cloves garlic

   - 2-3 heads broccoli

   - 2 medium peeled potatoes

Melt over medium heat:

   - 1/4 cup butter

Cook the onions in the melted butter about 5-8 minutes. Add the garlic and cook for another minute.

Add the broccoli and potatoes along with:

   - 4 cups water

   - 2 tsp chicken bouillon

   - 1 tsp salt

Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes - or until broccoli and potatoes are tender.

Use the immersion blender to puree the soup and season to taste with salt and pepper.

Serve, or use an optional add-in:

   - 1 cup milk or cream

   - 1 cup shredded cheese