1. In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the vegetables into bite-size pieces and add to the pot as you chop. When all vegetables are in the pot, reduce heat to medium-high and cook for 10 more minutes, or until largest vegetable pieces are tender.
2. Remove from heat. Stir in milk. Using a handheld immersion blender, process the soup until smooth. Stir in spices and adjust seasoning with salt and white pepper, to taste. Serve immediately.
Go to full version of