I have been posting a weekly recipe on the Cumberland Food Action Network website this summer
here is one I posted this week
I love this soup
1 tablespoon each olive oil and butter
1 large onion, or two leeks minced
6 large carrots, chopped
1 good size potato, cubed
salt, pepper, nutmeg
2 cups of broth of your choice
a touch of cream or lots
one more spoon of butter
add 1 inch of grated ginger if you want to add a little kick to that soup
Heat oil and butter in a good size pot over medium high heat. Throw in the onion and reduce. Add carrot and let them caramelize a little. Add potato, salt, pepper and a pinch of nutmeg (you may add ginger now if you wish). Pour in enough milk to cover the veggies. Bring to a boil then simmer until well done.
Blend and add the broth. Return to medium heat. Taste; make adjustment. Depending on thickness add a little milk or cream. You may also want to add a final dab of butter.
ps. if you are lactose intolerant just use a good broth and skip the milk and cream. Or better yet, try some coconut milk and do add ginger, I bet it would be delicious.