Velouté of potatoes and vegetables

This soup was made with what I had left in the fridge., not enough leeks for potato leek soup so potato veggies it is.

Makes 6 to 8 bowls.
Prep time : 10 minutes
Cook time : 45 minutes
Note: since this is a pureed soup, you don't need to worry about how you cut the veggies.

Ingredients

2 large potatoes diced
1 leek cleaned and chopped
1 carrot peeled and chopped
1 celery stalk chopped
1 stock brocoli peeled and chopped
2 cloves of garlic chopped
2 bay leaves
1 tsp cumin seeds
1 1/2 tsp thyme
1/2 tsp Espelette peppers or cayenne pepper
1/2 cup cream
1lt stock
Salt and pepper
Butter and oil

Instructions
Saute leek, celery and carrots for 4 minutes.

Add potatoes, garlic, herbs and spices. Cook 2 minutes.

Add cream and broth. Bring to a light boil. Cover and cook on medium low for 20 minutes.
Add brocoli cook 15 minutes.

Remove bay leaves and puree with hand blender.
Cook 5 more minutes and serve.
Serve with grilled cheese or toast and cheese.
Freezes well.