Broccoli and Leek Soup

Ingredients:

1 large bunch of broccoli
1 Tbs. olive oil
2 Tbs. margarine
2 medium leeks
1 medium baking potato, peeled and diced small (1/2 inch pieces)
2 cloves garlic, minced
3 c. chicken broth
3 c. water
1 tsp. salt
1 tsp. fresh cracked pepper
1/2 c. milk, 1%
1/3 c. chives

Cut the florets of the broccoli off and save for later. With a peeler, peel the outside layer off of the broccoli stems. Slice the stems into small pieces. Heat the olive oil and margarine in a soup pot on medium heat. Add the leeks and cook 2-3 minutes. Add the broccoli stems, potato and garlic, and cook for 3 minutes. Add the broth, water, salt and pepper. Bring to a boil. Reduce the heat and cover and simmer for about 10-12 minutes. Add the florets, bring to a boil and simmer for 5 minutes. Puree the soup until smooth with the immersion blender. Stir in the milk and chives.