Creamy Corn Soup

This one is loaded with veggies but the kids have no idea. Unless of course they help you make it... It's adapted from a recipe my nephew's wife shared with us. A food processor and a stick blender make this soup a snap.

2 T butter
1/2 onion, diced
4 stalks celery, diced
4 small red potatoes, diced (can use regular potatoes but red are creamier)
1 lb baby carrots or regular carrots, diced
4 cups chicken broth (or more, enough to cover veggies)
1 1/2 cups frozen corn
1/2 to 3/4 c. heavy cream or milk
salt and pepper to taste
1 c. shredded cheddar cheese, optional

Saute onions in butter. Process the rest of the veggies in food processor to chop up and add to the pot. Add chicken broth to cover veggies. Bring to a boil and simmer until veggies are tender (if you've chopped the veggies up small, then this will only take 10-15 min.) Use a stick blender to blend the soup until smooth. Add corn and cook for a few minutes until it's heated through. Remove from heat and add cream, salt and pepper and cheese if desired (or serve cheese as a side topping.)

This is a very versatile recipe, because you can use pretty much whatever veggies you have on hand, and make the pot of soup as big as you want. I've thrown in broccoli, cauliflower, zucchini, squash, etc and no one is the wiser.