which serves 12-16!
While the ingredients list is long and the recipe a little fussy, it was ready in 30 minutes.
2 T. butter
1 med. zucchini, chopped (sliced about 1/4" thick)
1 carton chicken broth
1 med. potato, peeled and shredded (I used a handful of uncooked hash brown potatoes from the freezer)
1 tsp. celery seed
1 tsp. salt (I used less and adjusted at the table)
1 tsp. ground black pepper
1 c. half-and-half (I used buttermilk)
Saute onions in butter. Add sweet potato and broccoli; saute gently until crisp-tender (about 5 minutes). Add zucchini and saute a minute or two longer. Add chicken broth, simmer another 5 minutes. Add shredded potato and all seasonings. Cook another 10 minutes or until all vegetables are tender. Stir in cream and heat through.