Recipe by Lori Ross

1 stick butter
2 leeks or shallots or onions chopped
1 medium potato, peeled
3 cups vegetable (broccoli, leeks, spinach, carrots, zucchini, corn, artichoke hearts, radishes)
4 oz. white wine
1 tbsp chicken base
Dash white pepper
Dried or fresh herbs or spices of your choice (broccoli or spinach = nutmeg; leeks = dill; carrots = ginger; corn = chives; artichokes = rosemary; tomato = basil)
1 quart of light cream

Melt butter and sauté leeks/onions.  Add the rest of ingredients and simmer on low until potato is soft.  Run mixture through a blender or food processor and serve hot

Alternative: chill soup, blend again and serve cold topped with fresh herbs
Alternative: Replace vegetables with seafood that is added during last 5 minutes of cooking (e.g., firm fish, shrimp, lobster, scallops or crab)