Creamy Vegetable Soup
Taste of Home
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I tasted this delicious soup in a restaurant, and when I couldn't persuade the chef to share the recipe. I began to experiment on my own. Finally, I came up with this blend, which is very close to what I'd tasted. The secret ingredient, I think, is sweet potatoes!
—Audrey Nemeth, Mount Vernon, Maine
SERVINGS: 12-16
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 large onion, chopped
- 1/4 cup butter
- 3 medium sweet potatoes, peeled and chopped
- 3 medium zucchini, chopped
- 1 bunch broccoli, chopped
- 2 quarts chicken broth
- 2 medium potatoes, peeled and shredded
- 1 teaspoon celery seed
- 1 to 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups half-and-half cream
Directions:
In a large kettle, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through. Yield: 12-16 servings (4 quarts).