Directions

1. 1. Combine the chicken broth, broccoli, onion, bay leaf, salt, and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. The vegetables will become tender
2. 2. Transfer a little more than half of the broth and vegetable mixture to a blender or food processor.
3. 3. Mix on low speed for 20 to 30 seconds. This will finely chop the vegetables to nearly a puree. (Be careful blending hot liquids. You may want to let the mixture cool a bit before transferring and blending it.)
4. 4. Pour the blended mixture back into the saucepan over medium/ low heat. Add the flour and whisk until all lumps have dissolved.
5. 5. Add the diced ham and the cream to the other ingredients and continue to simmer for 10 to 15 minutes or until the soup is as thick as you like it.