Uncle Bill's Fresh Young Pea & Vegetable Soup

I wanted to make a light style soup using many of the fresh veggies that are available at this time. This soup is easy to make and tastes so good.

• Ready In: 39 mins
• Serves: 8-10

Ingredients

• 3  tablespoons butter
• 1  tablespoon extra virgin olive oil
• 1  medium onion, chopped small
• 3  large garlic cloves, chopped small
• 4  cups chicken broth
• 4  cups hot water
• 3  tablespoons  chicken soup base
• 3  white nugget potatoes, washed and cubed 1/4 inch
• 4  small  young carrots, washed and sliced 1/8 inch thick
• 3  tablespoons  finely chopped fresh dill weed or 3  teaspoons dried dill weed
• 2  tablespoons  finely chopped fresh parsley or 1  teaspoon dried parsley flakes
• 1  cup cauliflower floret, broken into small pieces
• 1 1⁄2 cups  chopped chopped small celery ribs
• 2  cups  fresh young peas (petite) or 2  cups  use frozen tiny peas (petite)
• 1⁄2 large  sweet red pepper, seeded and diced small
• 2  green onions, chopped small
• 3⁄4 teaspoon white pepper
• 1⁄2 teaspoon seasoning salt
• 6  tablespoons  idaho  potato flakes
• 1⁄2 cup  whipping cream

Directions

1. In a cooking pot on medium-high heat, melt butter and add olive oil.
2. Add chopped onions and saute' on medium-high heat for 5 minutes.
3. Add garlic and saute' for another 2 minutes.
4. Add chicken broth and water and bring to boil.
5. Add chicken soup base, cubed nugget potatoes, and cook for 4 minutes.
6. Add carrots, dill weed, parsley and continue to cook for another 5 minutes or until carrots are just tender, but still firm.
7. Add cauliflower, celery, young peas, red pepper, green onion, white pepper, seasoning salt, Idaho potato flakes and cook for another 3 to 4 minutes.
8. Reduce heat and add whipping cream slowly, stirring all the while when adding.
9. Adjust seasonings to taste.
10. Remove soup from heat and let stand for 10 minutes before serving.
11. Refrigerate any unused portions.