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Ingredients:

2 cups milk
1 pint heavy cream
2 cups water or chicken stock
1 cup celery
1 cup carrots
1 whole yellow onion, diced
2 tsp butter
1 cup garlic cloves, roasted in oven
4 sprigs of rosemary
½ cup olive oil
1 tbsp basil
½ cup parsley
1 tbsp cayenne pepper
1 tbsp oregano
¼ tsp season all salt
salt and pepper to taste
3 large potatoes, peeled and cubed
1 large zucchini, sliced

Directions:

In a large pot, melt butter.

Add onions, cook for 1 min.

Add roasted, pureed garlic, cook for 1 min.

Add veggies, and potato cook for 1 min.

Add water, simmer for 1 min.

Add milk and cream, add spices.

cook on med low heat for 1 ½ hours or until thicker.

If soup is too thick, add more milk. If soup is too thin, let boil longer.