broccoli potato soup

2 T. oil
1 small onion, diced
3 potatoes, peeled and diced
1/4 tsp. dried thyme
1 1/2 tsp salt
5 cups water
1 cup broccoli, defrosted if frozen
ground black pepper

In a large pot heat oil and add the  onion. Saute onion until translucent, about 5 minutes. Add potatoes, salt, thyme, 1/2 cup broccoli and water. Bring to  boil, reduce heat, and simmer uncovered for 20 minutes until vegetables are tender. Using an immersion blender, puree the soup in the pot until smooth. Add the remaining broccoli and reheat soup until broccoli is tender. Season to taste with salt and pepper if needed.