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Cream of Almost Any Vegetable Souphttps://www.penzeys.com/shop/recipes/cream-of-almost-any-vegetable-soup/While it may not be the most elegant title, it really lets you know how versatile this soup is. 4 TB. butter, divided3-4 hand-sized russet potatoes, peeled and sliced (around 2 lbs.)1 large onion, peeled and sliced6 Cups chopped hard vegetables (carrots, broccoli, cauliflower), peeled as necessary8 Cups chopped leafy vegetables (spinach, watercress, kale) 1/4-2 tsp. salt, to taste1/4-2 tsp. PENZEYS PEPPER, to taste1-2 tsp. MURAL OF FLAVOR or FOX POINT SEASONING would be a delicious, optional addition4 Cups chicken or vegetable broth (or 4 Cups water mixed with 2 tsp. CHICKEN or VEGETABLE SOUP BASE) or water1 Cup (or a bit more) milk (whole milk would be creamiest)
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