Type what you have

Ingredients

• ✓ heavy cream
• potato
• chicken broth
• bacon
• leek

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes and chicken broth in a large saucepan or stockpot; bring to a boil. Cook until potatoes are tender.
3. 3 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels. Reserve 3 tablespoons drippings in skillet; discard remaining drippings.
4. 4 Add leeks to skillet over medium-high heat; sauté 8 to 10 minutes.
5. 5 When potatoes are tender, stir in heavy cream, bacon, and leeks until combined. Remove from heat. Serve hot.
6. 6 Enjoy!

By ANABANANA

Ingredients

• ✓ heavy cream
• tomato
• chicken broth
• butter
• white sugar
• onion
• baking soda

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomatoes, chicken broth, butter, sugar, onion, and baking soda in a large stock pot.
3. 3 Bring to a boil over medium-high heat; reduce heat to low and simmer for 30 minutes.
4. 4 Stir in cream until heated through.
5. 5 Serve and enjoy!

By Lee Ann

Ingredients

• ✓ heavy cream
• tomato
• tomato juice
• basil
• butter
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
3. 3 Remove the pot from heat. Add basil leaves to the pot.
4. 4 Use an immersion blender to purée soup until smooth.
5. 5 Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
6. 6 Serve hot and enjoy!

By MARBALET

Ingredients

• ✓ heavy cream
• butter
• onion
• potato
• radish green
• chicken broth
• radish

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
2. 2 Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
3. 3 Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.

By LAURA NASON

Ingredients

• ✓ heavy cream
• olive oil
• corn
• shallot
• vegetable broth
• cayenne pepper
• sea salt
• chili oil

Instructions

1. 1 Heat olive oil in a pot over medium-high heat. Sauté corn and shallots in the hot oil until soft, about 5 minutes. Add vegetable broth and cream, reduce heat to low, and cook for 20 minutes.
2. 2 Remove 6 tablespoons of corn from the soup and set aside.
3. 3 Puree soup in an electric blender or by using an immersion blender; pass through a sieve back into the pot.
4. 4 Season soup with cayenne pepper and sea salt; add reserved corn kernels and heat until warmed through.
5. 5 Divide soup among four bowls and drizzle with chili oil.

By chefdavidgeisser

Ingredients

• ✓ heavy cream
• delicata squash
• onion
• vegetable broth
• butter
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
2. 2 In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
3. 3 Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4. 4 Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

By Sue Haser

Ingredients

• ✓ heavy cream
• sweet potato
• chicken broth
• brown sugar
• salt
• nutmeg
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
2. 2 Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
3. 3 Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
4. 4 Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

By ZOEMC

Ingredients

• ✓ heavy cream
• butter
• onion
• zucchini
• garlic
• vegetable broth
• water
• black pepper

Instructions

1. 1 Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until tender, about 5 minutes. Add zucchini and garlic; continue to cook and stir another 2 to 3 minutes.
2. 2 Pour vegetable broth and water into the skillet; bring to a boil, reduce heat to low, and cook mixture at a simmer for 10 minutes. Stir cream into the broth mixture; season with pepper. Cook until heated through, 2 to 3 minutes.

By MG

Ingredients

• ✓ heavy cream
• andouille sausage
• butter
• onion
• pumpkin puree
• thyme
• chicken stock
• brown sugar
• praline liqueur

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ heavy cream
• carrot
• chicken broth
• onion
• water
• garlic
• thyme
• tarragon

Instructions

1. 1 Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
2. 2 Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
3. 3 Remove pot from heat; carefully puree soup with an immersion blender until smooth.
4. 4 Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream through the soup.

By Lee Crowell

Ingredients

• ✓ heavy cream
• turkey sausage
• tomato
• cheese tortellini
• vegetable broth
• evaporated milk
• garlic and herb cheese spread
• spinach
• italian seasoning
• parmesan cheese

Instructions

1. 1 Cook sausage in a large stockpot over medium heat, crumbling and breaking up with a spatula, until evenly browned, about 5 minutes.
2. 2 Stir in tomatoes, tortellini, vegetable broth, evaporated milk, heavy cream, and Boursin cheese.
3. 3 Bring to a simmer; cook, uncovered, until tortellini float to the top and the filling is hot, about 8 minutes. Stir in the spinach; cook until wilted, about 2 minutes. Season with Italian seasoning and Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ heavy cream
• butter
• onion
• potato
• broccoli
• chicken broth
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
2. 2 Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
3. 3 Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.

By Elizabeth Zyla

Ingredients

• ✓ heavy cream
• butter
• garlic
• vegetable broth
• broccoli
• cheddar cheese
• bacon
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
2. 2 Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

By Fioa

Ingredients

• ✓ heavy cream
• potato
• chicken bouillon
• water
• salt
• pepper
• garlic powder
• nutmeg
• green onion

Instructions

1. 1 In a large pot over high heat, combine the potatoes, bouillon, water, salt and pepper, garlic powder and nutmeg. Cook for about 15 minutes or until potatoes are tender. Add the heavy cream and the green onions. Stir well and allow soup to bubble up, about 5 minutes. Remove from heat and pour into individual bowls. Garnish with bacon bits and enjoy!

By Inge

Ingredients

• ✓ heavy cream
• margarine
• onion
• garlic
• flour
• peanut butter
• peanut
• chicken broth
• salt
• pepper

Instructions

1. 1 In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

By Michelle Chen

Ingredients

• ✓ heavy cream
• canola oil
• butter
• onion
• butternut squash
• carrot
• vegetable stock
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat oil and melt butter in a large pot over medium heat. Cook and stir onion in the butter and oil under tender.
2. 2 Add squash and carrots into the pot. Pour in vegetable stock and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.
3. 3 Puree soup mixture in a blender or food processor until smooth. Return to the pot and stir in heavy cream. Heat through but do not boil. Serve warm with a dash of nutmeg.

By PHONELADY55

Ingredients

• ✓ heavy cream
• vegetable stock
• lager
• salt
• black pepper
• potato
• leek
• garlic
• thyme
• cayenne pepper
• cheddar cheese

Instructions

1. 1 Combine vegetable stock and lager in a stock pot; season with salt and black pepper; bring to a simmer over medium-low heat. Cook potatoes in the simmering stock mixture until tender, 20 to 30 minutes.
2. 2 Stir cream, leek, garlic, and thyme into the stock mixture; bring to a boil, return heat to medium-low, and cook at a simmer another 10 minutes.
3. 3 Sprinkle cayenne pepper into the soup. Melt cheese into the soup 1 cup at a time while blending with an immersion blender until smooth.

By Laurel Leamon

Ingredients

• ✓ heavy cream
• butter
• onion
• jerusalem artichoke
• potato
• brandy
• flour
• chicken broth
• salt
• pepper
• parsley

Instructions

1. 1 Melt the butter in a large pan over medium heat until foamy. Add the onions, artichokes and potatoes and cook, covered, over low heat for 10 minutes. Uncover and cook for and additional 8 minutes.
2. 2 Stir in the brandy, and flour, and cook for 1 minute. Gradually stir in about 2 cups of the stock, stirring continuously, until the soup boils and thickens. Simmer for a further 5 minutes. Transfer to a food processor and puree until smooth, adding more stock if needed.
3. 3 Return to the pan, add the cream and season well with salt and freshly ground black pepper, then reheat. Sprinkle with the chopped parsley, to serve.

By Michelle Chen

Ingredients

• ✓ heavy cream
• butter
• garlic
• onion
• morel mushroom
• chicken soup base
• flour
• water
• thyme
• salt
• black pepper

Instructions

1. 1 Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
2. 2 Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.

By Jennifer F

Ingredients

• ✓ heavy cream
• cauliflower
• shallot
• garlic
• olive oil
• chicken broth
• water
• thyme
• bay leaf
• salt
• pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss cauliflower, shallots, garlic, and oil in a large bowl; spread in a single layer in a roasting pan or rimmed baking sheet.
3. 3 Roast in the preheated oven until golden and tender, about 30 minutes.
4. 4 Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf; bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
5. 5 Purée soup using an immersion blender (or use a regular blender). Stir in cream; season with salt and black pepper. Heat before serving until warmed through; do not boil.

By TOZENUF

Ingredients

• ✓ heavy cream
• butter
• onion
• parsnip
• garlic
• curry powder
• chicken bouillon
• water
• salt
• pepper
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
2. 2 Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and break apart easily with a spoon, about 15 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in heavy cream and heat gently, without boiling, until warmed through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.

By ButtercupBento

Ingredients

• ✓ heavy cream
• ✓ heavy cream
• butter
• onion
• salt
• chicken broth
• water
• asparagus
• cayenne pepper
• black pepper
• nutmeg
• parmigiano-reggiano cheese
• lemon zest
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 To make the asparagus soup: Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes.
3. 3 Pour chicken broth and water into the pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes.
4. 4 Carefully add asparagus pieces into simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat.
5. 5 Use an immersion blender to blend soup until smooth, about 3 minutes.
6. 6 Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup.
7. 7 If you want to make a cream topping for garnishing: Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute.
8. 8 Ladle soup into bowls. Drizzle a spoonful of prepared cream on top of each serving and swirl to form a random design.
9. 9 Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
10. 10 Enjoy!

By John Mitzewich

Ingredients

• ✓ heavy cream
• butter
• brown sugar
• cinnamon
• whole wheat bread
• butter
• onion
• chicken broth
• pumpkin puree
• salt
• cinnamon
• ginger
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine 3 tablespoons softened butter, brown sugar, and ¼ teaspoon cinnamon in a small bowl; spread over 1 side each bread slice. Place bread slices, buttered-sides up, on a baking sheet.
3. 3 Bake in the preheated oven until bread is crisp and topping is bubbly, 8 to 10 minutes. Cut each bread slice into 8 small triangles or squares. Set croutons aside.
4. 4 Melt 2 tablespoons butter in a medium saucepan. Add onion; cook until tender. Stir in 1 can broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. 5 Fill blender or the bowl of a food processor halfway with broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining broth mixture.
6. 6 Stir remaining 1 can broth, pumpkin purée, salt, ¼ teaspoon cinnamon, ginger, and black pepper into puréed broth mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
7. 7 Stir in cream and heat through; do not boil. Divide soup among serving bowls; top with croutons.

By Thomas

Ingredients

• ✓ heavy cream
• russet potato
• chicken stock
• onion
• salt
• black pepper
• bacon
• cheddar cheese
• butter
• all-purpose flour
• sour cream
• garlic powder
• scallion

Instructions

1. 1 Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
3. 3 Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
4. 4 Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream, sour cream, and garlic powder; whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
5. 5 Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

By Mallory

Ingredients

• ✓ heavy cream
• olive oil
• onion
• black peppercorn
• garlic
• thyme
• pumpkin puree
• chicken stock
• maple syrup
• salt
• nutmeg
• cinnamon
• parsley

Instructions

1. 1 Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. 2 Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. 3 Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. 4 Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. 5 Ladle soup into bowls and garnish with fresh parsley.

By Lea Ogawa

Ingredients

• ✓ heavy cream
• butter
• onion
• garlic
• potato
• broccoli
• salt
• black pepper
• chicken broth
• butter
• all-purpose flour
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes.
3. 3 Add potato and broccoli stems; generously season with salt and pepper.
4. 4 Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
5. 5 Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
6. 6 Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes.
7. 7 Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

By BRITTLEY47

Ingredients

• ✓ heavy cream
• butternut squash
• butter
• carrot
• onion
• celery
• sour cream
• chicken broth
• nutmeg
• black pepper
• salt
• sugar pumpkin
• asiago cheese

Instructions

1. 1 Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
3. 3 Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
4. 4 While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

By Sandi

Ingredients

• ✓ heavy cream
• olive oil
• garlic
• onion
• cumin
• coriander
• vegetable stock
• potato
• chickpea
• tahini
• corn meal
• spinach
• cayenne pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Ingredients

• ✓ heavy cream
• butter
• onion
• salt
• potato
• celery
• green onion
• garlic
• baby carrot
• vegetable stock
• curry powder
• salt
• black pepper

Instructions

1. 1 Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes.
2. 2 Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.

By Liam Walshe

Ingredients

• ✓ heavy cream
• onion
• carrot
• potato
• salmon
• cod
• scallop
• shrimp
• lobster meat
• crabmeat
• clam
• half-and-half
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot halfway with lightly salted water; bring to a boil. Add onions and carrots; cook until slightly tender, 10 minutes.
3. 3 Add potatoes; cook until tender, 15 to 20 minutes.
4. 4 Stir in salmon, cod, scallops, shrimp, lobster, and crab; cook over medium heat until salmon and cod are firm but chunks are still slightly translucent in the center, about 10 minutes.
5. 5 Drain half the water from the pot and add clams, heavy cream, and half-and-half. Place butter chunks atop the soup; season with salt and black pepper.
6. 6 Cover and simmer, stirring occasionally, until salmon and cod are fully cooked and flake easily with a fork, about 30 minutes. Do not boil once cream is added.

By Ashley_86