Basic Cream of Vegetable Soup
Yield
4 servingsPrep
20 minCook
40 minReady
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
onions
chopped |
|
| 1 | each |
potatoes
peeled and diced |
|
| 2 | cups |
chicken broth
|
|
| 1 ½ | cups |
mixed vegetables
steamed |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter, unsalted
|
|
| 237 | ml |
onions
chopped |
|
| 1 | each |
potatoes
peeled and diced |
|
| 473 | ml |
chicken broth
|
|
| 355 | ml |
mixed vegetables
steamed |
|
| 1 | x |
salt and black pepper
|
*
|
| 118 | ml |
heavy whipping cream
|
|
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.
