Cream Of Vegetable Soup

• 4 Tablespoons Butter
• 3 whole Leeks
• 2 whole Carrots
• 3 whole Potatoes
• 2 quarts Chicken Broth
• 1 sprig Thyme
• 1/2 teaspoons Green Peppercorns
• 4 whole Zucchini
• 1 pinch Salt
• 1 pinch Pepper
• 1/2 cups Sour Cream
• Croutons, To Serve

1. This basic vegetable soup recipe is a perennial favorite-and it's a great way to get your children to eat zucchini! Melt butter in a large pot and add leeks (or onions) and carrots. Cover and cook over lowest possible heat for a 1/2 hour. The vegetables should soften but not burn. Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top. Reduce heat, add thyme sprigs and crushed peppercorns. Cover and cook until the potatoes are soft. Add zucchini and cook until they are just tender, about 5-10 minutes. Remove the thyme sprigs. Puree the soup with a hand-held blender. Season with salt and pepper.
2. Season to taste. Garnish with sour cream. Serve with round croutons.

butter, leeks, carrots, potatoes, chicken broth, thyme, green peppercorns, zucchini, salt, pepper, sour cream, croutons

Taken from tastykitchen.com/recipes/soups/cream-of-vegetable-soup/ (may not work)