Instructions

1. Place 1 1/2 cup vegetables in an even layer onto two paper towels and cover with two more paper towels. Microwave on high for two-minute intervals to steam the vegetables until cooked through (the cooking time will depend on the type of vegetable). If you have a steamer, you can use it to prepare the vegetables instead.

2. Slice a yellow onion in half, remove the skin and chop it into small pieces. Add 3 tbsp. butter to a large soup pot and heat the stove to medium.

3. Add the chopped onions to the pot once the butter melts and cook them until they are soft and translucent--about five minutes. Do not let them get brown because they may become overcooked and bitter when they are cooked with the additional ingredients.

4. Peel a Russet potato and chop it into bite-sized pieces while the onions are cooking. Once the onions are soft, add the chopped potatoes and 2 cups of water to the pot and stir to combine.

5. Raise the stove heat to high and cook until the mixture starts to boil. Reduce the heat to medium and heat for 15 minutes, or until the potatoes are cooked though and soft without any crunch.

6. Add the 1 1/2 cups cooked vegetables to the soup pot and stir to mix them with the additional ingredients. Cook over medium heat for at least 20 minutes so the flavors can combine.

7. Pour the soup into a food processor or blender, leaving at least an inch free at the top; if all the soup won't fit into the food processor or blender, add it in small batches. Puree the soup to your desired consistency, then pour it back into the soup pot.

8. Add your preferred amount of salt and pepper, then pour in the 1/2 cup of heavy cream. Stir to combine it evenly throughout the soup (the heat of the soup will warm the heavy cream) and serve immediately.