Creamy Vegetable Soup

• 3 tbsp olive oil, extra virgin
• 3 medium potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 1 onion, peeled and diced
• 500 ml chicken stock
• 1 handful asparagus, sliced
• 2 garlic cloves, finely chopped
• 1 tbsp flour
• 1 cup full fat milk
• 1 knob of butter

1. In a deep medium pot, heat the olive oil over a medium heat.
2. I also added a knob of butter but you can omit.
3. Add the onion and garlic and fry for 3-4 minutes.
4. Next add all the other vegetables and lightly soften.
5. Continue mixing for 4-6 minutes.
6. Add the chicken stock, salt and pepper
7. Mix the flour and milk together and add to the pot aswell.
8. Bring to the boil and cook for 10-15 minutes or until the vegetables are cooked.
9. When cooked, using a jug removed 1/3 of the vegetables.
10. Blend the rest of vegetables until it has become a creamy mixture.
11. Bring the mixture to the heat again.
12. If yours has become too thick like mine in the picture add more water.
13. Add the remaining vegetables to the pot and reduce heat.
14. Let the it reduce again.
15. Depending on how creamy you want it add the the double cream but don't over do it.
16. Remove from the heat.
17. I had some leftover cooked beef which I also added right at the end before turning the heat off.
18. Mix well and check seasoning.
19. Rest for 5-10 minutes.
20. To serve sprinkle some cheddar cheese over your soup and enjoy.

olive oil, potatoes, carrot, onion, handful, garlic, flour, full fat milk, knob of butter

Taken from cookpad.com/us/recipes/340168-creamy-vegetable-soup (may not work)