Zucchini soupy.

I had some pre-blended frozen zucchini in my freezer from ages ago that was screaming to be used so I found this recipe from the sister's cafe last night. I made some adjustments to the recipe (added potatoes and carrots for better texture and more "umph"). It was pretty good. The bacon and cheese make the recipe- but you don't have too add so much that it becomes unhealthy. And turkey bacon tasted great in it. I also ended up adding the milk to a roux (1tbsmelted butter/1tbsflour mixture -like the beginnings of gravy) to thicken the soup slightly.
1 small/medium onion finely chopped
1 tbs butter
garlic
2-3 cups sliced zucchini
2 cups chicken broth
1-2 cooked potatoes cut into baby squares (it's okay if they mash up a bit)
1 cup chopped carrots
salt/pepper
1/2 cup half and half (I used MILK.)
grated cheese
crumbled turkey bacon

In a large saucepan cook onions/garlic in melted butter until tender. Add sliced zucchini and chicken broth and bring to a boil. Simmer until tender (about 15 min.) Add salt and pepper. Cool slightly. Pour mixture into blender and puree it. Since mine was already pureed I just heated it up-added my cooked carrots and potatoes and then added the milk. Return to saucepan and reheat- don't get too hot or the milk/cream may separate. Garnish with grated cheese, sour cream, and bacon bits.