1/4 c. butter
1 c. onions or leeks, sliced
1 c. potatoes, diced
2 c. zucchini, grated
1/2 c. carrots, grated
1 qt. chicken stock
1 tsp. salt
1/4 tsp. pepper, freshly ground

Saute onion or leeks in butter until translucent; add vegetables, chicken stock, salt and pepper. Simmer 1/2 hour or longer until potato is tender. Puree in food processor or blender; correct seasoning. Serve hot or cold. To serve cold, thin with a little cream, over salt slightly. Serves 6.