Golden Harvest Soup

By LimericksLady

Ingredients

• 1/4 cup butter
• 1 lg onion, chopped
• 2 leeks, chopped (white part only)
• 1 lg potato, peeled and diced
• 1 cup thinly sliced carrots
• 2 cups diced squash (any kind)
• 3 cups chicken stock
• 1 1/2 cups light cream or milk
• salt and pepper
• parsley, chives, or green onions for garnish

Preparation

Step 1

In a large heavy pot, melt butter, saute onion and leeks until softened. Stir in potato, carrots and squash. Stir for 2-3 minutes. Pour stock and salt in. Cover and simmer for about 20 min, or until vegetables are very tender. Cool slightly and then puree in blender until very smooth. You probably need to do 1/3 at a time. You can prepare soup ahead to this point, cover and refrigerate. Reheat the puree in saucepan. Stir in cream to desired consistency. Heat until very hot but do not boil. Season with salt and pepper to taste. Garnish with a sprinkle of chives, green onions or grated carrot for the wow effect.