Creamy Vegetable Soup

(image is before blending)

This is originally not a crock pot recipe, so I will post it as the original- but, it is very, very easy to convert this to a crock pot, especially if you want a nice hot soup waiting for you when you get home! We LOVE this one! 5 stars for ease and taste! Delicious over warm bread or saltine crackers crumbled in!

2 T unsalted butter
1 Spanish onion, finely chopped
10 cups assorted chopped vegetables (celery, carrots, squash, zucchini, potatoes, broccoli)
8 cups vegetable or chicken stock
2 t dried tarragon
2 t fresh lemon juice
1 C heavy cream

Melt butter over low heat in a pot. Add onion and cook, covered, until golden, 10-15min. Add chopped vegetables, stock and tarragon and bring to a boil. Reduce heat to low and cook until vegetables are tender, about 25min. Remove solids and place in a food processor or blender (I have a hand emulsion blender that works great for this!) Process until smooth gradually adding remaining broth, lemon juice and cream.