Cream of Broccoli Soup

This is one of my favorite soups, like ever in the whole wide world. Actually, it's Patty's Cream of Vegetable Soup. I use it mostly for Cream of Broccoli, though, so that's what's in the picture. The truth is you can use this exact same recipe for any vegetable (or combination of vegetables) and you'll get a completely different result. I was telling Trish about it, and she mentioned having once tasted a really good cream of carrot soup. So, of course, I made her a batch of this soup, only using carrots instead of broccoli. After the carrots and onions finished cooking, I just threw the whole batch into a food processor and pureed it until it was smooth. It turned out REALLY good, and it was completely different from the Cream of Broccoli. I also remember bringing some Cream of Cauliflower to Robert's office (about a million years ago when Brian worked there), and Brian loved it. Seriously, you can go in any direction with it, and it'll be perfect. Potatoes, asparagus, celery, even a bag of frozen mixed vegetables would be amazing. I seem to remember Denny telling me that he also uses this recipe to make corn chowder. YUM! And if you need to feed a crowd, you can easily double everything. Fabulous!!!
Thanx Pat!

3 cups chicken broth
1 onion, diced
2 cups diced broccoli or any kind of vegetable
1 cup diced potato
2 tbs. butter
2 tbs. flour
1 cup milk

Put chicken broth, onion, and vegetables in a large saucepan. Heat until boiling. Reduce heat and simmer 10 minutes.
Meanwhile, melt butter in another pan. Add flour and cook over low heat 2-3 minutes. whisk in milk and heat until thickened. Add to vegetable mixture. Salt and pepper to taste.


Note:
This is how Patty lists the recipe, but I must confess, I don't make it exactly as it's written. I always use 4 tbs each of butter and flour, instead of using 2 tbs of each. This makes for a much thicker soup. Also, I don't add potatoes (unless I'm making cream of potato soup!)