Cream Of Vegetable Soup

• 2 cups chopped sweet onions
• 1-1/2 cups chopped carrots
• 1 cup chopped celery
• 2 tablespoons canola oil
• 4 cups cubed peeled potatoes
• 1 large head cauliflower, broken into florets
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
• 2 teaspoons salt
• 2 teaspoons white pepper
• 1/2 cup half-and-half cream
• Fresh basil

1. In Dutch oven, saute the onions, carrots and celery in oil until onions are tender. Add potatoes and cauliflower; saute 5-6 minutes longer. Add the broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Let stand until cool.
2. Puree vegetable mixture in a blender or food processor in batches. Return all to the pan. Stir in cream; heat through. (Do not boil.) Garnish with fresh basil.

sweet onions, carrots, celery, canola oil, potatoes, head cauliflower, chicken broth, salt, white pepper, cream, fresh basil

Taken from www.tasteofhome.com/recipes/cream-of-vegetable-soup/ (may not work)