Yellow Summer Squash Soup

• 2 tablespoons butter
• 1 diced onion
• 3 (14 ounce) cans chicken broth
• 4 red potatoes (peeled and diced)
• 6 -8 summer squash (peeled and diced)
• 1 garlic clove (crushed)
• 18 teaspoon basil
• 18 teaspoon oregano
• 18 teaspoon thyme
• 1 tablespoon fresh rosemary
• 1 chicken bouillon, tablet (Maggi)
• 2 ounces cream cheese (room temp)
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 cup sharp cheddar cheese (shredded)

1. Melt butter in saucepan.
2. Add onions and saute until translucent.
3. Add chicken broth.
4. Add potatoes, bring to boil and cook 10 minutes.
5. Add squash, bring to boil and cook another 10 minutes.
6. Add garlic and herbs.
7. Take 2 cups of soup mixture and puree (cool soup slightly on a plate first before you puree).
8. Add back to saucepan.
9. Add bouillon and cream cheese.
10. Cook on low to medium heat, stirring occasionally until cream cheese is melted.
11. Add salt and pepper to taste.
12. Garnish each serving with cheddar.

butter, onion, chicken broth, red potatoes, summer, garlic, basil, oregano, thyme, fresh rosemary, chicken bouillon, cream cheese, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/yellow-summer-squash-soup-369706 (may not work)