Cream of Broccoli Soup

Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Stir in the broccoli florets, diced potato, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the broccoli and potato are tender when pierced with a fork.
Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Be cautious when blending hot liquids, and work in batches if necessary.
Return the pureed soup to the pot and stir in the milk, heavy cream, salt, pepper, and nutmeg. Heat over low heat for 3-4 minutes, stirring occasionally, until warmed through. Taste and adjust seasoning if needed.