Cream of Vegetable Soup

From: Fresh from the Farm Stand

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 Carrot, 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 Clove Garlic, Minced
• 1 1/2 Teaspoon sugar
• Salt and Pepper to Taste
• 6 Cups Chicken Broth
• 1/2 Cup Whipping Cream
  

Directions:

• 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.
• Cover and cook until vegetables are tender, about 20-25 minutes. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
• Let cool slightly. With an immersion blender, process soup until smooth. Increase heat to medium; gradually stir in cream. Heat through without boiling.