Creamy Zucchini Chowder

Ingredients

• Green onions (2, chopped for garnish)
• Cheddar cheese (1 cup, shredded)
• Heavy cream (1/2 cup)
• Salt and pepper (to taste)
• Dried thyme (1/2 teaspoon)
• Vegetable broth (4 cups)
• Potatoes (2 medium, diced)
• Zucchini (2 medium, diced)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Butter (2 tablespoons)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, this should take about 5 minutes.
3. Add the diced zucchini and potatoes to the pot. Continue to cook for another 5 minutes, make sure to stir occasionally to prevent sticking.
4. Pour in the vegetable broth to the pot. Season with dried thyme, salt, and pepper. Bring the mixture to a boil.
5. After reaching a boil, reduce the heat to low and let the soup simmer. Continue to cook for 15-20 minutes, or until the vegetables are tender.
6. Use an immersion blender or a regular blender to puree the soup. Continue blending until the mixture is smooth and creamy. If using a regular blender, ensure to cool the soup slightly and blend in batches if needed.
7. Return the soup to the pot if you used a regular blender. Stir in the heavy cream and heat the soup over low heat until it's warmed through.
8. Add the shredded cheddar cheese to the pot. Stir until the cheese is fully melted and well incorporated into the soup.
9. Serve the zucchini chowder hot. For garnish, top each serving with a sprinkle of chopped green onions.