Basic Cream of Vegetable Soup

By joejudy

Recipe Courtesy of Cathy Lowe

Ingredients

• 3 tablespoons unsalted butter
• 1 cup chopped onion
• 1 potato, peeled and diced
• 2 cups water or chicken stock
• 1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas
• Salt and pepper
• 1/2 cup heavy cream

Preparation

Step 1

In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with french bread and a salad