Garden Veggie Zucchini Soup

Ingredients

• 2  carrots cut into 1-inch chunks
• 8 cups chicken stock see 
• 1.5 tablespoons basil fresh chopped
• 0.8 cup optional: dill fresh chopped
• 1 teaspoon rosemary fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 5 cloves garlic minced to taste
• 10 servings salt and ground pepper black to taste
• 2 small onions cut into 1-inch cubes
• 4  potatoes cut into 1-inch cubes
• 8 ounce cheddar cheese shredded
• 3  zucchini cut into 1-inch cubes

Equipment

• pot
• stove

Directions

1. Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.
2. Leaving pot on stove, switch heating element to off.
3. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.