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Creamy Vegetable Soup

(2 Votes)
SERVES
6
COOK TIME
20 Min
READY IN
20 Min

Have extra veggies? Just throw them together and get a presto creamy vegetable soup as rich and fancy-tasting as a "French gourmet" meal.

What You'll Need:
  • 3 1/2 cups chicken stock
  • 4 cups diced potatoes
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup diced onions or scallions
  • 1 parsnip, diced (optional)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • Chopped fresh parsley for garnish
What To Do:
  1. In a large pot, combine all ingredients except heavy cream and parsley, and cook until vegetables are tender.

  2. Purée batches in a blender or food processor until smooth.

  3. Return mixture to the pot and stir in the heavy cream.

  4. Heat until piping hot, and serve sprinkled with the parsley.

Notes

Instead of chicken stock you can use 3-1/2 cups water and a packet of instant soup mix such as chicken, mushroom, leek, or vegetable. Sometimes I like to use 2 cups diced potatoes and 2 cups diced turnips instead of all potatoes. For a flavor change, add a pinch of nutmeg or dried tarragon, rosemary, or thyme with the parsley garnish.

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