1 c. (2 sticks) unsalted butter
1 lg. onion, finely chopped
1 c. finely chopped celery
1 c. finely chopped carrots
1 med. zucchini, finely chopped
2/3 c. flour
6 c. chicken stock
1 c. whipping cream
1/2 lb. sharp Cheddar cheese, grated
Salt and finely ground white pepper
Croutons (garnish)

Melt butter in a 4 quart saucepan over a low heat. Add vegetables and saute until tender but not brown, about 15 minutes. Add flour and cook, stirring constantly. Add chicken stock, whisking until smooth. Cool slightly. Transfer to blender and puree until creamy, about 30 seconds. Return to the saucepan and gradually add the cream and cheese. Stir over a medium heat until cheese is melted. Season with salt and pepper to taste. Serve garnished with croutons.