Cream of Vegetable Soup

While visiting Dollywood in Pigeon Forge, Tennessee one year, my family and I attended a dinner and a show event during which I tasted cream of vegetable soup for the first time. I had no idea what I had been missing! It had a phenomenal smell and the creamy, milky consistency calmed the kick of the pepper prevalent within the soup. From that moment on, I was hooked and went home to create this recipe so I would never again miss out on the delicious flavor of this soup. It tastes like you're eating something packed with calories but when you use low-fat milk, you keep the calories very low. Not only that, but this is a delicious way to pack vegetables into your diet. Feel free to experiment with more than what I have listed. 

Start off by boiling everything but the butter, milk and flour in the chicken broth and water until the vegetables are tender - about 10 minutes. Transfer the soup to a blender or food processor and blend until creamy. In the original pot, on low heat, melt the butter, stir in the milk and flour until no lumps remain. Stir in the blended soup and heat all until warm. 

Ingredients:
2 Cans Chicken Broth
1 1/2 Cups Water
1 Potato
1/2 of an Onion
3 Celery Sticks
2-3 Carrots
1 1/2 Cups Cauliflower
1 Garlic Clove or 1 T. Chopped Garlic
1/2 t. Salt
1/4 t. Pepper
1/2 t. Bay Leaves

2 T. Butter
3 Cups Milk
3 T. Flour