3/4 c. (1 1/2 sticks) butter
3/4 c. diced onion
1 1/2 c. diced potato
3/4 c. peeled, diced tomato
3/4 c. diced carrot
3/4 c. diced green beans
3/4 c. coarsely chopped broccoli
3/4 c. minced leek
3/4 c. minced zucchini
1 garlic clove, minced
1 1/2 tsp. sugar or to taste
Salt & freshly ground pepper
1 1/2 qts. (6 c.) chicken stock
1/2 c. whipping cream
Chopped parsley (garnish)

Melt butter in large stockpot over medium-high heat. Add onion and saute 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook until vegetables are soft but not browned, about 20 to 25 minutes.

Add stock and bring to boil over medium-high heat. Reduce heat and simmer about 10 minutes. Let cool slightly.

Transfer to blender or processor in batches and puree until smooth. Taste and adjust seasoning. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish each serving with chopped parsley.