Title: Basic cream of vegetable soup
 Categories: Soup, Vegetables
      Yield: 1 Servings
 
      3 tb Unsalted butter
      1 c  Chopped onion
      1    Potato; peeled and diced
      2 c  Water or chicken stock
  1 1/2 c  Steamed vegetables, i.e.
           -carrots, broccoli;
           Pinach,    r peas
           Salt and pepper
    1/2 c  Heavy cream
 
  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.