Creamy French Vegetable Soup

(from Paige Beal)

In a large stockpot, combine chopped leeks, chopped carrots, peeled & chopped potatoes, zucchini chunks, and 2-3 chicken boullion cubes. Add enough water just to cover, bring to a boil, then reduce heat and simmer until all vegetables are tender. Add soup to a blender or food processor (in batches, if necessary), and process until smooth. If desired, add some milk or cream. Serve warm, topped with a dollop of sour cream (or creme fraiche if you're picky and know where to get it!), grated parmesan cheese, and a handful of croutons. Yummy and perfect for a cold day! You can add any additional vegetables you like, but keep in mind that many vegetables don't puree well (green beans, for example), and to keep the smooth texture to your soup, don't add anything that will have strings or seed in it. Onions can be substituted for leeks, but they don't puree as well.