Puréed vegetable soup with heavy cream makes this recipe velvety and delicious!
Heat olive oil in a large pot, on medium-high heat.
Add diced onion and minced garlic, sautée until tender, about 5 minutes.
Add diced carrots and celery, cook for another 5 minutes or so.
Add diced potatoes, mix veggies well.
Add chicken stock, bring to a boil.
Turn heat down to low, simmer for about 15 minutes, until potatoes and carrots are tender with a fork.
Add diced zucchini and cook for another 5 minutes.
Add salt, pepper, herbes de Provence, stir well.
Using a hand blender, puree the soup until smooth and creamy.
Add heavy cream, stir well, and purée with hand blender again.
Serve and enjoy!