Ingredients
3 green onions, thinly sliced2 garlic cloves, minced2 tablespoons butter4 celery ribs, chopped2 medium carrots, chopped2 cups water1 tablespoon reduced-sodium chicken bouillon granules or 1-1/2 vegetable bouillon cubes3/4 teaspoon salt3/4 teaspoon dried thyme5 medium red potatoes, cut into small chunks (about 1 pound)3 cups fat-free milk2 cups shredded zucchini2 tablespoons cornstarch1/4 cup cold water
Preparation
In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil.
Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.
