- 2 tbsp butter
- 1 yellow onion peeled & diced
- 3 garlic cloves peeled & minced
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- pinch dried oregano
- 1/4 tsp celery salt
- salt
- pepper to taste
- dash of cayenne pepper (optional)
- 5 cups fresh chopped zucchini
- 3-4 cups chicken broth
- 1 tbsp soy sauce
- 3 medium to small russet potatoes washed, and diced
- 1/2 cup heavy cream at room temperature
- 1 1/4 cups shredded cheddar cheese at room temperature
Heat a heavy bottomed soup pot over medium heat. Add the butter to melt, then stir in the onion and cook until softened- roughly 5 minutes. Stir in the garlic and cook for 60 seconds.Add all of the seasonings and the chopped zucchini to the pot. Stir and cook for 5 minutes.Add the potatoes, 3 cups of broth, and soy sauce to the pot. Stir everything together to evenly combine and bring the soup to a boil, then immediately reduce the heat to medium.Simmer, partially covered, for 15-20 minutes, until the potatoes and zucchini are both fork tender.Remove the pot from heat and use an immersion blender to puree until the soup is your desired smoothness. If the soup thicker than what you like, add up to another cup of broth. Add the cream and cheese, stirring until melted and evenly combined.Ladle into bowls, serve warm, and enjoy!Lesson learned: If the zucchini is large, the peel can be tough and bitter. So, peel the vegetable before chopping it. Your soup will be creamier and tastier without the peel.Happy Eating!!
