Creamy Potato Soup

This has been 'soup week' at our house. I great way to stay warm when the weather turns a little cooler outside. There were snowflakes today, so I thought a bit more soup would do the trick.

Ingredients
1 onion chopped
2 tbsp butter
3 cups water
1 tsp dried tarragon
1/2 tsp salt
1/4 black pepper
1 small bag of snacking carrots (cut into bite size pieces)
4 medium baking potatoes (peeled and cut into bite size pieces)
2-3 zucchinis (peeled and cut into bite size pieces)
1 cup soy (or low-fat) milk

Directions
1. Cook onion in butter in dutch oven over low heat, stirring frequently, until onion is tender and translucent.
2. Stir in remaining ingredients, except potatoes, zucchini and milk.
3. Heat to boiling; reduce heat to low. Cover and cook 15 minutes.
4. Add potatoes and zucchini. Cover and cook until potatoes and zucchini are tender (about 15-20 minutes more).
5. Use a stick mixer or a blender to blend half of this potato mixture. Pour this blended half of soup back into dutch oven.
6. Stir in milk.
7. heat over medium heat, stirring constantly, until hot and bubbly.
8. Enjoy!

**you can add a sprinkle of cheese to the top for an added bonus.