Categories: Soup

Ingredients

• 3/4 cup butter
• 3/4 cup onion, diced
• 1 1/2 cup potatoes, peeled and diced
• 3/4 cup tomato, diced
• 3/4 cup carrots, peeled and diced
• 3/4 cup green beans, diced
• 3/4 cup broccoli, coarsely chopped
• 3/4 cup leek, minced
• 3/4 cup zucchini, minced
• 1 garlic clove, minced
• 1 1/2 tsp sugar
• salt and pepper to taste
• 6 cups chicken broth
• 1/2 cup whipping cream
• Garnish: chopped fresh parsley

Directions

1. Melt butter in a large soup pot over medium heat. Add onion and saute until tender, 5-10 minutes. Reduce heat and add remaining ingredients except cream and garnish. Cover and cook until veggies are tender, about 20-25 minutes. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Let cool slightly.

2. With an immersion blender, process soup until smooth. Increase heat to medium; gradually stir in cream. Heat through without boiling. Garnish with parsley.

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