Celery Zucchini Soup

• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 4 celery ribs, chopped
• 2 medium carrots, chopped
• 2 cups water
• 1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes
• 3/4 teaspoon salt
• 3/4 teaspoon dried thyme
• 5 medium red potatoes, cut into small chunks (about 1 pound)
• 3 cups fat-free milk
• 2 cups shredded zucchini
• 2 tablespoons cornstarch
• 1/4 cup cold water

1. In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil.
2. Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.

green onions, garlic, butter, celery, carrots, water, chicken bouillon granules, salt, thyme, red potatoes, milk, zucchini, cornstarch, cold water

Taken from www.tasteofhome.com/recipes/celery-zucchini-soup/ (may not work)