I enjoy creamed soups, especially for dinner, when I can't be bothered to cook. Anything left over in the fridge and "whizzed up", as Zosh would say.
Two favourites are (1) Roasted Root Vegetable Soup: carrot, potato, sweet potato, pumpkin, parsnip, turnip, celery, onion, leek...etc. Place in a roasting pan, salt and pepper, sprinkle with olive oil and roast on med-high for about 35 - 40 minutes until soft. If you like, sprinkle with some garam masala or ras-al-hanout.
Blitz in the blender, add enough water to thin, then heat up in a pan and adjust seasoning.
(2) carrot and tomato soup: 500 gms carrots, 500 gms tomatoes, 250 gms onion, stick of celery, s&p, good splash of olive oil ( or a large chunk of butter). Saute the onions in butter, add the rest of the ingredients, stock, and cook through until soft. Blend.
If you wish, a bulb of fennel adds an interesting touch, as does a tsp of smoked Spanish pepper.
" Bite off more than you can chew, then chew like Hell!"