Instructions: Saute the leek and garlic in the 1/3 cup water for 5 minutes. Add the remaining ingredients except the broccoli florets. Cover and cook over medium heat for 40 minutes, or until the potatoes are tender.

Remove the bay leaf. Blend the mixture, in batches, in a blender or food processor until smooth and creamy. Return to the pan and keep warm.

Meanwhile, place the broccoli florets in another saucepan with water to cover. Cover and cook over medium heat for 5 minutes. Drain. Add to the soup mixture. Season with freshly ground pepper to taste.

Variation: You may substitute cauliflower for broccoli in this recipe with delicious results!

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