Creamy Zucchini Soup

• 4 zucchini (small to medium)
• 1 large onion
• 2 garlic cloves
• 2 carrots or 6 -8 baby carrots
• 1 sweet potato
• 3 large potatoes (Yukon gold)
• 1 (12 ounce) can evaporated milk (large size)
• 2 double bouillon cubes (Knorr)
• water (about 1 1/2-2 quarts)
• 2 tablespoons olive oil
• salt and pepper

1. Heat olive oil in a large soup pot.
2. Saute sliced garlic until golden, then add remaining vegetables and sort of"stir fry" it for about 3 minutes.
3. Add water, bouillon cubes, salt and pepper.
4. Bring to a boil, cover and reduce heat to med-low.
5. Simmer for about 20-30 minutes until veggies are very tender.
6. Remove from heat, add evaporated milk.
7. Using a hand blender, puree soup until smooth.
8. Adjust salt and pepper.
9. Serve with grated cheese and croutons.
10. Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
11. For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
12. Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
13. Reserve 1/4 lb of shrimp for garnish.

zucchini, onion, garlic, carrots, sweet potato, potatoes, milk, bouillon cubes, water, olive oil, salt

Taken from www.food.com/recipe/creamy-zucchini-soup-33084 (may not work)