Basic Cream of Vegetable Soup

1. 1

   In a large saucepan, melt butter over medium heat.

2. 2

   Add the chopped onion and cook until tender without browning.

3. 3

   Stir in diced potato and liquid.

4. 4

   Bring to a boil and simmer until potato is tender.

5. 5

   Stir in your steamed vegetable of choice and return to a simmer.

6. 6

   Puree the soup in batches in a blender and return to saucepan.

7. 7

   Leave 1 cup of vegetables not pureed if a chunkier soup is preferred.

8. 8

   Season soup with salt and pepper and finish with heavy cream.

9. 9

   Serve warm with french bread and a salad.

* Per serving · 4 servings · Values may vary.

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