Cream of Broccoli Soup

Trim broccoli, separate flowerettes, cut stems into 1/2 inch slices. Cut potatoes into 1/2 inch cubes. Saute onion with butter in kettle until tender. Add curry powder, chicken broth, water and salt. Bring to a boil and add the broccoli and potatoes. Simmer until tender. Puree the mixture in a blender, then reheat over low heat. Stir in half and half. Serve.