Serves four
6 cups season’s fresh vegetables, cut into chunks
(carrot, spring onion, leek, cauliflower, parsnip, shelled
sugar snap, radish or any other summer vegetable you
prefer)
2 cups small new potatoes, cut into chunks
4 cups vegetable or chicken broth
2 T flour
1 cup milk
1 cup heavy cream
3 oz cream cheese
Salt & pepper to taste

Cut your vegetables into bite size pieces and simmer in the broth until they are about half done. In a separate pan, slowly heat your milk and cream. Whisk in your flour until smooth. Add this mixture to the vegetables and mix in the cream cheese. Continue cooking until the vegetables are done. You want them to be fairly soft but by no means mushy. Season with salt and pepper. Enjoy!

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