2 lg. potatoes, diced
2 c. water or broth
1 c. fresh peas
Kernels form 2 ears corn or 1 can
1 1/2 c. diced onion
2 med. carrots, diced into little cubes
1 c. diced broccoli
1 green pepper, chopped
2 sm. or 1 med. zucchini, diced
3 tbsp. butter
1 qt. milk, warmed
1 1/2 tsp. salt, to taste
1/4 tsp. pepper
1/2 tsp. thyme
1/4 tsp. nutmeg
1/2 tsp. basil
1/2 tsp. marjoram

Cook potatoes in water or broth until soft. Puree in blender with their cooking liquid. Set aside. Heat butter in Dutch oven and saute onions about 8 minutes, add other vegetables in order of list and saute about 5 minutes after each addition. When all are tender, add potato puree, peas, and corn. Add warm milk and seasonings. Gently heat through and serve.