CARRIE'S COOKBOOK - Creamy Vegetable Soup

CREAMY VEGETABLE SOUP

2T butter
1 large onion, chopped
1 (13-1/4oz) can chicken broth
4 potatoes, pared and diced
1c whole kernel corn
4c milk
2t salt
1/4t pepper
1/4t thyme
1/4t savory
2 carrots, diced
2 small zucchini, diced
1c broccoli flowerets

In large pot, melt 1T butter. Add onions. Cook, stirring, 3 minutes. Add water to broth to make 2 cups. Add potatoes. Bring to a boil. Reduce heat; simmer 20 minutes. Process in blender, then return to pot. Add corn, milk, and seasoning. Heat, stirring occasionally. Do not boil. In skillet, melt remaining butter. Add carrots. Cook 3 minutes, stirring often. Add zucchini and broccoli. Cook 5 minutes, stirring often. Add to soup. Heat through and serve.