Potato Broccoli Soup

2 T. butter
2 potaotoes, peeled and finely chopped
1 large onion, peeled and chopped
salt and pepper
1 head of broccoli with stalk
3 1/2 -4 1/2 c. chicken stock
3/4 c. heavy cream

Melt butter in a saucepan, and add the potaotes and onion, salt and pepper. Cover with a piece of wax paper and sweat over a gentle heat for 10 minutes.

Meanwhile, cut the broccoli florets from the stalk. Using a small knife, remove the outer layer of skin from the stlk and discard, then chop the stalk into 1/2 inch pieces. Add to the onion and potato, cover and sweat for a further 5 minutes.

Add the hot stock to the potoatoes, onion and broccoli stalk, bring up to the boil, then add the chopped florets. Boil without the lid over a high heat for 4-5 minutes until soft, then add cream. Remove from the heat, puree in a blender and season to taste.