Creamy Broccoli Soup

I'm almost running out of ways to use all the broccoli but I'm also almost out of broccoli so I think it will all work out. Here is a picture of what I hope will be a new world record for broccoli hugeness, seriously it was as big as my head.



500g of broccoli florettes
2 tablespoons of clarified butter (normal butter is fine)
1 large onion, finely diced
3 cloves of garlic, crushed (using a garlic press)
1/2 a cup of water
500g of potatoes, peeled and diced
6 cups of chicken stock
1 cup of milk
Salt & pepper

In a large saucepan heat the butter and then add the onion and garlic. Cook until softened and add the water, simmer for 5 mins.
Add the potatoes, stock and milk and simmer, partially covered for around 10 mins. Add the broccoli and cook for a further 15 mins and then remove from the heat and leave for 15 minutes. Use your 'whizstick' to blend the soup to a smooth creamy consistency (don't worry if you don't get every lump they will sink to the bottom anyway). Season with salt & pepper as required and serve with a little light sour cream and toasted bread and butter.