Step 1

Melt the butter over medium heat in a large Dutch oven or pan. Add the sliced vegetables and stir to completely cover in butter.

Step 2

Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables. Shake the pot occasionally to prevent the vegetables from sticking. Do not brown the vegetables.

Step 3

Add the chicken stock and season with salt and pepper to taste.

Step 4

Bring to a boil, then reduce the heat and simmer the soup for 20 minutes. The vegetables will be fork tender.

Step 5

Turn off the heat and allow the soup to cool slightly before blending it until smooth.

Step 6

Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.

Step 7

Garnish with parsley, if desired, before serving.