Basic Cream of Vegetable Soup

Directions

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.

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

Leave 1 cup of vegetables not puréed 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.