Broccoli soup

3 heads broccoli
2 potatoes, peeled and cubed
1 onion, chopped
1 leek, chopped (optional)
2 cloves garlic, chopped
1 Tbs olive oil
1 stick celery, chopped
2 Tbs chopped parsley
1 tsp dried Italian herbs
1 tsp salt
1 tsp ground black pepper
5 cups chicken stock

Peel broccoli stalks, then dice and dice heads of broccoli.  Heat oil in large stock pot, then saute onion until soft, add garlic and broccoli, stir and cook until coated with oil and softened.  Add remaining ingredients, bring to boil, and then turn heat down until low.  Simmer for about 30 minutes or until vegetables are tender but not too long so that the broccoli still stays bright green..  Blend with a stick blender to desired consistency.  Serve with a dollop of cream or yogurt.