It's easy to make a thick, creamy soup, without the cream.  Just start with a good base.

To the potato base you can add almost any vegetable and purée it for a first course soup.  I have added cauliflower and cheese; tomato and cream; asparagus; fresh or frozen peas; broccoli and cheese; to name a few. If adding cheese do it after you puree the vegetables.

Or you can purée either base and stir it in to a larger quantity chicken or beef soup to act as a thickener

Potato Base:    

1 medium onion
1 medium potato
1 - 2 cups chicken stock
1 tbs butter

Peel and chop onion. In medium saucepan sauté onion in butter over medium heat until tender.  Cut potato into small dice 1/2 x 1/4 inch  You can peel or not... I usually don't bother.  Add potato, stock and vegetable of your choice to the pan, cover and simmer until done.  Purée.

Note: For some soups (potato & leek, pea, tomato, etc.) I add a couple of stalks of celery, chopped and sautéed with the onion.

Rice Base:

1/4 cup white rice
1 cup chicken stock

Cook rice in stock until very tender.  Purée until smooth.  Use as a thickener or add other cooked vegetables and more stock and purée again. 

 

Cooking Soup:
     For recipes see Starters: First Course Soup; One Dish Dinners: Soup

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