Creamy Zucchini Soup - cooking recipe

Ingredients

4 zucchini (small to medium)
1 large onion
2 garlic cloves
2 carrots or 6 -8 baby carrots
1 sweet potato
3 large potatoes (Yukon gold)
1 (12 ounce) can evaporated milk (large size)
2 double bouillon cubes (Knorr)
water (about 1 1/2-2 quarts)
2 tablespoons olive oil
salt and pepper

Preparation

Heat olive oil in a large soup pot.
Saute sliced garlic until golden, then add remaining vegetables and sort of\"stir fry\" it for about 3 minutes.
Add water, bouillon cubes, salt and pepper.
Bring to a boil, cover and reduce heat to med-low.
Simmer for about 20-30 minutes until veggies are very tender.
Remove from heat, add evaporated milk.
Using a hand blender, puree soup until smooth.
Adjust salt and pepper.
Serve with grated cheese and croutons.
Note:You can add whatever vegetables you have on hand to this--spinach, broccoli, cauliflower, asparagus, etc.
For a special soup, boil 1 lb shrimp (in their shells), reserving broth for cooking the soup.
Prepare soup the same way, adding cooked (peeled) shrimp the last minute of cooking (just to heat through).
Reserve 1/4 lb of shrimp for garnish.