Broccoli & Potato Soup

The weather has been cooler this week, and I have been looking for warm things to eat.  This recipe is an adaptation of "New Favorite Green Soup" from the cookbook, The New Laurel's Kitchen.  The original recipe calls for 6-8 cups of fresh greens (spinach or chard).  I used broccoli, and it was fabulous.  

1 onion or bunch scallions

1 Tbs oil

2-3 potatoes, cut up

head of broccoli, including leaves and stems, cut up

milk

salt and pepper

Saute onion in oil.  Add the potatoes and water to cover.  Cook until tender and remove peels if you desire.  Add broccoli and simmer until soft.  Puree all.*  Add milk to thin and extend as desired, then add salt and pepper to taste. 

*Using a hand blender to puree this soup in the pot makes this recipe a breeze.