Zucchini Chowder

Ingredients

• Green onions - 2, chopped (for garnish)
• Cheddar cheese - 1 cup, shredded
• Heavy cream - 1 cup
• Salt and pepper - To taste
• Dried thyme - 1 teaspoon
• Vegetable broth - 4 cups
• Potatoes - 2 medium, peeled and diced
• Zucchini - 4 medium, diced
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Butter - 2 tablespoons

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
3. Add the diced zucchini and potatoes. Cook for another 5 minutes, stirring occasionally.
4. Pour in the vegetable broth and add the dried thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
7. Stir in the shredded cheddar cheese until melted and well combined.
8. Serve the zucchini chowder hot, garnished with chopped green onions.