All my cream soups are made without any cream. The thickness is pureed potatoes. For this one, I brought 2 cups of water and 3 chopped potatoes to a boil. After about 10 minutes, I put in a chopped onion, 3 cloves of garlic and 3/4 of a package of frozen broccoli and cauliflower. Using fresh other than frozen would of been even better, but I used that I have. After the veggies were softened, I cooled it a bit and pureed the whole thing. I then added milk, pepper, nutmeg, parsley, sage, parmesan and a tsp. of mustard. I also grated in a bit of cheddar cheese. I heated it up just below boiling point and that's it. Super easy!