1/2 onions, chopped
2 1/2 cups chicken broth2 potatoes, diced
1 large broccoli head, chopped
1 garlic clove, minced
½ sour cream
Sea salt and black pepper, to taste
In a large pot over med-high heat, combine onions, broth, potatoes, and broccoli and cook until vegetables are tender.
Puree mixture in a blender until creamy. Add most of sour cream, saving a spoonful. Puree again until blended together.
Swirl a dollop of sour cream into the soup and serve.