Curried Zucchini Soup

 2 tbsp butter, preferably unsalted
1 medium onion,coarsely chopped
 2 tbsp curry powder, depends on your preferences as to how "hot" you like it
 6 cups chicken broth
2 medium potatoes peeled and cubed
1 tsp. salt
1 tsp. freshly ground pepper
8 cups zucchini, washed and seeded, cut in chunks
1/2 cup table cream.

In a large saucepan, melt the butter. Add the onions and cook until they soften. Add the curry powder, chicken broth, potatoes salt, pepper and zucchini. Bring to a boil, then lower to simmer until the vegetables are cooked. Transfer ingredients to a blender and puree. Blend in batches and be careful the hot soup doesn't splatter and burn you! Or use an immersion blender and puree in the saucepan.
Add the cream last.

Serve in heated bowls with a dollop of sour cream or plain Balkan or Mediterranean style yogurt with croutons scattered on top.

Serves: 6 healthy servings.

I had a huge zucchini, added about 6 new medium potatoes and used two boxes of chicken broth, 1 liter each, so I had lots of soup. I froze some and will add the cream when it is reheated.