Alpine Potato Vegetable Soup

• 1 teaspoon garlic, minced
• 1 large onion, chopped
• 1 tablespoon butter
• 5 cups vegetable broth
• 3 russet potato, peeled and cubed
• 2 carrot, sliced
• 2 celery stalk, sliced (reserve tops)
• 1 zucchini, sliced
• 1 teaspoon dill
• 1 tablespoon parsley, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon cornstarch, mix in 3 tablespoons cold water

1. 1.taute garlic and onion in large saucepan until onion is translucent
2. 2.tdd broth, potatoes, carrots, celery (without tops) and zucchini
3. 3.tring to boil then simmer 15-20 minutes until potatoes are *just* tender
4. 4.tdd the dill, parsley, salt, pepper, reserved celery tops and if desired, the cornstarch thickener and simmer until slightly thickened

garlic, onion, butter, vegetable broth, russet potato, carrot, celery stalk, zucchini, dill, parsley, salt, pepper, cornstarch

Taken from www.epicurious.com/recipes/member/views/alpine-potato-vegetable-soup-50116312 (may not work)