• ¾ cup butter

• ¾ cup diced onion

• 1 ½ cups diced potato

• ¾ cup peeled diced tomato

• ¾ cup diced carrot

• ¾ cup diced green beans

• ¾ cup coarsely chopped broccoli

• ¾ cup minced leek

• ¾ cup minced zucchini

• 1 garlic clove minced

• 1 ½ t sugar

• Salt and pepper to taste

• 1 ½ quarts chicken stock

• ½ cup heavy cream

Melt butter and sauté onion.  Add remaining ingredients except stock and
cream.  Cool until vegetables are tender.  Add stock and bring to boil.  Simmer 10 minutes.  Transfer in batches to processor.  Puree and return to stock pot.  Gradually stir in cream.