Garden Veggie Zucchini Soup

Ingredients

• 8 cups chicken stock
• 4 potatoes, cut into 1-inch cubes
• 3 zucchini, cut into 1-inch cubes
• 2 small onions, cut into 1-inch cubes
• 2 carrots, cut into 1-inch chunks
• 3/4 cup chopped fresh dill
• 1 1/2 tablespoons chopped fresh basil
• 5 cloves garlic, minced – or more to taste
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 (8 ounce) package shredded Cheddar cheese
• Salt and ground black pepper to taste

Directions

Combine chicken stock, potatoes, zucchini, onions, carrots, dill, basil, garlic, thyme, and rosemary in a large pot; bring to a boil. Reduce heat to medium-low and cook soup at a simmer until the vegetables are completely tender, about 40 minutes.

Leaving pot on stove, switch heating element to off. Add Cheddar cheese to soup; stir until the cheese is melted. Season soup with salt and pepper.