Broccoli Chowder

2 bunches of broccoli florets, save stems
1 onion, chopped
1 qt. heavy cream
1 qt. chicken stock
3 cans Campbells cream of potato
2 cups swiss cheese

Cook broccoli stems in chicken stock until tender.
Remove stems from broth and puree in blender, reserve.
Add onions and florets to stock, boil and cook until tender.
Return broccoli puree to pot. Add cream and potato soup.
Heat till almost boiling, add cheese.
Add broccoli florets, salt and pepper to taste.