Pureed Vegetable Soup

2 C chicken or vegetable broth
dried or fresh herb or spice
1 medium onion 
3 medium garlic cloves
1 pound potatoes/turnips/rutabagas/carrots/winter
  squash/cauliflower/broccoli/celery (you name it - you just need a
  pound of it)
1 cup milk
about 1 T flour 
salt and ground black pepper

1. Saute chopped onions and minced garlic
2. When nicely sauted, mix in herbs and or spices 
3. Add broth and bring to a simmer
4. While the broth is heating, prepare the vegetable (the smaller you
   cut it, the quicker it'll cook, the quicker dinner time)
5. Add to the simmering broth and cover - cook until the vegetables
   are tender (about 10 minutes - don't sweat it, if you over cook it,
   it's okay...we're pureeing it after all)
6. While the vegetables are cooking, add some flour to the milk to
   make a milky/pastey substance (not sure if it's called a rue since
   we don't cook it
7. When the vegetables are cooked to your liking, then transfer ladels
   of vegetables and some broth and the milk/flour mixture into a
   Cuisinart and puree it. Note - how thick or watery you want the
   soup is up to you - just adjust the amount of broth you add
   appropriately.
8. Put the pureed soup back onto the stop top and season it, if
   necessary. If you are using cheese, now is the time to throw it in.
9. Heat until it starts to bubble and then serve.

Siek Family Favorite combinations:
     - chicken broth, dried ground thyme, celery
     - chicken broth, dried ground thyme, broccoli, cheddar cheese
     - vegetable broth, cinnamon, sherry, pumpkin

Adapted from How to Cook without a Book by Pam Anderson (no not her!
the other one)