Cream of Vegetable Soup (Green Goblin Soup)

1 medium onion
2 large carrotts
1 bay leaf
1 carton chicken broth
3 medium potatoes, diced
1 large zucchini, rough chopped
1 bag of frozen broccoli, thawed
handful of baby spinach
1/2 tsp. oregano
1 small carton of half & half or heavy cream
1 cup grated cheddar
salt and pepper to taste

Melt 1/2 stick of butter in soup pot.  Saute onion, carrots and bay leaf until tender.  Stir in 1/4 cup flour and cook for 1 minute.  Gradually whisk in broth.
Add potatoes, zucchini, broccoli, spinach and oregano and simmer until the potatoes are tender.
Remove bay leaf and blend while pouring in half & half.
Add cheese and adjust seasonings to your taste.

Serve with a little grated cheese on top and croutons.

To cook from frozen:  Thaw and then dump into a pot and simmer until heated through.

**This is a thin soup so I serve it in a mug for the kids to sip along with a grilled cheese sandwich.  I call it "Green Goblin Soup" because of the time of year and we talk about all things Halloween while we eat it.  It is about the only way I can get my kids to eat all those vegetables without a fuss.