Makes the BEST potato soup EVER!!!

Pureed Vegetable Soup
Active time: 35 to 45 minutes | Total: 35 to 50 minutes
To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
Vegetable of choice (see variations, below)
Water (see variations, below)
4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
1/2 cup half-and-half (optional)
1/2 teaspoon salt
Freshly ground pepper to taste

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in vegetable of choice. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender. (See variations, below, for timing.)
3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Makes 8 servings, about 1 cup each.

Potato Soup:
5 cups chopped peeled potatoes
2 cups water
Simmer for about 15 minutes.

Carrot Soup:
5 cups chopped carrots
2 cups water
Simmer for about 25 minutes.

Broccoli Soup:
8 cups chopped broccoli (stems and florets)
2 cups water
Simmer for about 8 minutes.

Pea Soup:
6 cups peas (fresh or frozen)
1/2 cup water
Simmer for 1 minute.


I found this recipe here:
Eatingwell