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Cream of Broccoli Soup

Cream of Broccoli Soup four 13- 14 ounce cans of chicken broth 3 bunches of green onions, chopped 4 -5 cups of diced potatoes or 5 -6 medium potatoes 1 1/2 bunches of broccoli 1 teaspoon of salt 2 cups of grated sharp cheese 1/2 teaspoon of dried thyme 1/4 teaspoon of dry mustard 1/2 teaspoon of dried basil 1/2 teaspoon of nutmeg 1/2 cup of half and half cream Cook the potatoes and onions (tops and all) in chicken broth until tender. Puree in blender, a little at a time, while it's hot. A hand blender works best because the whole mixture can be pureed right in the pan. Steam broccoli until it's tender. Dice it and add with salt, thyme, dry mustard, basil and nutmeg to the pureed mixture. Gradually stir in Half and Half. When ready to serve, sprinkle grated cheese on top. Sometimes I stir a little cheese into the soup. This can be made a day ahead and reheated.