Basic Cream Of Vegetable Soup

3 tablespoons unsalted butter

1 cup chopped onion

1 potato -- peeled and diced

2 cups water or chicken stock

1 1/2 cups steamed vegetables, i.e. carrots, broccoli --

spinach, or peas Salt and pepper 1/2 cup 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.