Creamy Vegetable Soup

Don't let the color or baby-food like consistency of this one put you off!  It really is quite delicious, and we always feel so healthy after eating it. Plus it's a great way to use up a bunch of veggies!  Disclaimer:  I don't really measure the quantity of the veggies I add, so it always comes out a slightly different color depending on what's in it!

1 tablespoon olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
16 ounces baby carrots, chopped
2 cups broccoli, chopped
4 celery stalks, chopped
14 ounces chicken broth
1/4 teaspoon salt
1 teaspoon coarsely ground pepper
3 cups water
3 medium potatoes, peeled and chopped
1/2 cup half and half (or heavy cream, or evaporated milk, or even just whole milk if that's what you have!)

Heat oil in a large stock pot over medium heat.  Add onion and garlic and cook until tender.

Add carrots, celery, broccoli, chicken broth, salt, pepper and three cups water.  Bring to a boil.  Reduce heat to low, cover, and simmer 15 minutes.  Add potatoes and simmer 30 minutes or until vegetables are tender.  *You can really control your simmering time depending on the size of your chopped veggies.  If I'm short on time I'll chop everything pretty small and it cooks up much quicker!

Blend the soup until smooth using an immersion blender.  You can also use a normal blender, but I really recommend the immersion blender!  Stir in the half and half, until heated through, and serve!

This soup is great served with some kind of gluten free biscuit for dipping!