Amazing Creamy Zucchini, Potato, Vegetable Crock Pot Soup

I used a couple recipes I found here but ended up altering them enough that it was worth posting as a new recipe. This soup was amazing! The kids and adults all loved it. I served it with some toasted parmesan garlic bread and it was a delicious meal. (Note: I used 4 cups of water with 2 cubes of veg bullion and 2 cubes of chicken bullion. I also used about a cup of frozen broccoli/cauliflower/carrot mix. In place of Cajun seasoning, you can substitute salt, black pepper, dried thyme, red pepper, paprika, garlic powder, onion powder or flakes, and ground celery seed to taste.)

• Ready In: 6 hrs 20 mins
• Serves: 10

Ingredients

• 1⁄4 cup butter
• 1⁄2 large onion, diced
• 2  garlic cloves, crushed
• 4  zucchini, cubed
• 2  potatoes, cubed
• 1⁄2 cup white wine
• 2  cups  vegetable stock
• 1⁄3 cup broccoli, chopped
• 1⁄3 cup cauliflower, chopped
• 1⁄3 cup carrot, chopped
• 1  teaspoon  perfect pinch  cajun seasoning
•  cheddar cheese or  parmesan cheese, for topping

Directions

1. In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
2. Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
3. Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
4. Transfer to a crockpot.
5. Add the broccoli, cauliflower, carrots, stock, and seasoning.
6. Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
7. Cover and continue heating until ready to serve.
8. Provide cheddar or grated parmesan for topping.