2 lg. potatoes, peeled & diced
1 c. fresh peas
Kernels from 2 ears of sweet corn
1 1/2 c. diced onion
2 med. carrots, diced into little cubes
1 c. diced broccoli
1 green pepper, diced
2 very sm. (5 to 6 inch) zucchini, diced
3 tbsp. butter
2 c. water
1 qt. milk, warmed
1 1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. fresh basil (or 1/2 tsp. dried)

Cook potatoes in 2 cups water until soft. Mash them in their cooking water. Add peas and corn to the potato puree.

Heat the butter in a heavy skillet and cook onions about 8 minutes, add other vegetables in order of appearance, sauteing a few minutes after each addition. When all the veggies are tender and brightly colored, add to the first mixture.

Slowly add the warm milk to the soup, add seasoning, adjust to taste. Gently heat the soup through (don't cook it, just heat it) and serve immediately.