Preparation

• 1
  Sauté the onion in butter with a little salt until onion is translucent
• 2
  Add garlic and sauté around a minute longer
• 3
  Add chicken stock, potatoes, thyme and bring to a boil
• 4
  Reduce the heat and simmer for 10-15 minutes until potatoes are tender
• 5
  Add zucchini and simmer another 7-10 minutes until zucchini is tender
• 6
  Puree and serve garnished with your choice of a pat of butter, a drizzle of cream, sour cream or parmesan cheese.