Zucchini and Cheese Soup

Ingredients

• 1 tablespoon butter (or oil)
• 1 cup onion, diced
• 2 cloves garlic, chopped
• 1/2 teaspoon thyme (optional)
• 3 cups chicken broth (or vegetable broth)
• 2 pounds zucchini, sliced
• 1 pound russet potatoes, peeled and sliced
• 1 pinch nutmeg (optional)
• 1/2 cup heavy cream (or milk)
• 2 cups sharp/old/aged cheddar cheese, shredded
• salt and pepper to taste

Instructions

1. Melt the butter in a large saucepan over medium heat, add the onions and cook until tender, about 5-7 minutes.
2. Add the garlic and thyme, mix, and cook until fragrant, about 30 seconds.
3. Add the broth, zucchini, and potato, bring to a boil, reduce the heat and simmer, covered, until tender, about 15 minutes.
4. Puree with a stick blender, in a blender, or in a food processor, to the desired consistency.
5. Add nutmeg, cream, and cheese and let the cheese melt, about 2-3 minutes.
6. Season with salt and pepper to taste and enjoy!