My dad loves zucchini and I made this for his 70th birthday dinner

In the realm of culinary delights, few dishes evoke comfort and satisfaction quite like a warm bowl of creamy zucchini soup. Bursting with flavor and nutrients, this wholesome soup is a testament to the versatility and goodness of seasonal produce. In this comprehensive guide, we delve into the world of creamy zucchini soup, exploring its health benefits, culinary variations, and simple yet delightful preparation methods.

Ingredients:

Instructions:

1. Sauté Aromatics: In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 diced yellow onion and 2 minced garlic cloves. Sauté until softened and fragrant, about 5 minutes.
2. Season: Stir in 1/4 teaspoon of dried thyme, 1/4 teaspoon of celery salt, salt, pepper to taste, and a pinch of optional white pepper. Allow the spices to toast for a minute to release their flavors.
3. Add Zucchini: Add 5-6 cubed zucchinis to the pot and cook for another 5 minutes, until slightly softened.
4. Pour Broth: Pour in 4 cups of vegetable broth and 1 tablespoon of Worcestershire sauce. Bring the mixture to a simmer and let it cook for 10-15 minutes, until the zucchini is tender.
5. Add Potatoes: Add 2 peeled and cubed Russet potatoes to the pot. Simmer for an additional 15-20 minutes, until the potatoes are fork-tender.
6. Blend: Using an immersion blender or transferring in batches to a blender, blend the soup until smooth and creamy.
7. Finish with Cream and Cheese: Return the blended soup to the pot if using a blender. Stir in 1/2 cup of heavy cream and 1 cup of cheddar cheese until the cheese is melted and the soup is creamy.
8. Adjust Seasoning: Taste the soup and adjust the seasoning as needed, adding more salt and pepper if desired.
9. Serve: Ladle the creamy zucchini soup into bowls. Garnish each serving with extra cheddar cheese and a sprinkle of fresh herbs if desired.