Creamy Veggie Chowder

Source: Moosewood Restaurant Daily Special
Makes 6 servings (modified by Aimee)

2 cups chopped onion
1 TB butter
1 TB oil
2 celery stalks, diced
2 carrots, diced (1 cup)

2 red potatoes, diced (1 ½ cups)

1 can (15 oz) vegetable broth
1 cup water
½ tsp thyme
1 bay leaf
2 tsp parsley
salt to taste
½ tsp pepper
½ cup cut green beans
½ cup peas
½ cup diced red pepper or tomatoes
1 small zucchini, diced (1 cup)
2 cups milk
1 cup shredded cheddar
¼ cup cream cheese

1. In large soup pot, saute onions in butter & oil; stir in celery & cook until soft; add carrots, potatoes, broth, water, thyme, bay leaf, parsley, salt, & pepper and bring to a boil; reduce heat, cover & simmer until potatoes are tender (about 15 minutes).
2. Add green beans, red pepper, zucchini, peas & parsley to pot; simmer about 10 minutes; remove bay leaf.
3. With slotted spoon, remove half the veggies & place in blender with milk.  Puree until smooth & stir back into pot.  Add cheddar, & cream cheese & stir until smooth. Simmer until heated through & cheeses are melted.