4 cups chicken broth
3 cups coarsely chopped fresh broccoli florets
1/2 cup chopped onion
1 whole bay leaf
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup all-purpose flour
1/2 cup heavy whipping cream
1/3 cup diced cooked ham
Combine chicken broth, broccoli, onion, bay leaf, salt, and pepper in a 2-quart saucepan; bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
Remove bay leaf from pan.
Puree half of the soup with the flour and cream in a blender; return puree to the saucepan along with the ham.
Simmer soup over medium heat, stirring constantly, until thick, about 15 minutes.