Zucchini Soup Recipe

Serves 4 hungry people
Measurements are approximate; we're going from memory here:
Melt 3 tbsp butter in a big pot. Add 1/2 cup finely chopped onions; simmer until tender. Stir in 3 tsp flour and cook until lightly browned. Stir in 2 cups chicken broth and 2 cups cream (or 1 c milk & 1 c sour cream). Add three cups diced potatoes and two cupes diced zucchini (or broccoli or other veg - just happened to have zucchini in the fridge!). Simmer 20 minutes or until potatoes are tender. Stir in 2 cups (packed) grated cheddar cheese and stir until smooth. Add pepper, season to taste. Great with warm, crusty french bread, salad, and white wine! (Naturally I'm getting hooked to the non-alcoholic stuff with baby on the way!) This stuff tastes WONDERFUL and freezes well.
From Carole in Utah