Zucchini-Potato Soup

Another "thick" soup for a hearty winter meal (or to use all that garden zucchini in the fall!)

Carmelize onions 7 minutes over medium heat:
1 medium onion, diced
2 TBS olive oil
Add and simmer 20 minutes until potatoes tender:
3 stalks celery
2 large garlic cloves
4 c. chicken or vegetable broth
3 medium zucchini
3-4 medium potatoes, peeled, chopped
-Blend soup until smooth and return to pan.
Add:
1/2 c. cream
1/4 tsp salt (more to taste)
1/4 tsp pepper
-Serve warm. Garnish with crumbled bacon.