Ingredients:

2 Tbsp olive oil

1 medium onion, sliced

1 garlic clove, smashed

1 potato (russet), peeled and diced

 ¼ tsp thyme

4 cups (1L) chicken stock or very low sodium broth

1 pound (448g) frozen broccoli, thawed

4 Tbsp fat-free half & half

Instructions:

1. In a saucepan add olive oil, onion and garlic over medium heat cook until translucent, about 5 minutes.

2.  Add the potato, thyme and broth and bring to a boil.

3.  Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.

4.  Add the broccoli and simmer for 3 minutes.

5.  Puree the soup in batches in a blender.

6.  Return the soup to the pot and add the half and half.

7.  Bring to a simmer, season with pepper for taste.