Chock full of veggies with a little bit of richness from the butter and half and half. You could use coconut oil and milk for a vegan version.
Shuck 3 ears of corn and cut the kernels off the cobs.
Cut the shucked cobs in half and drop into a pot with 4 C. of water. Bring to a boil and simmer.
Chop 1 large onion. Dice 2 carrots. Mince 2 cloves of garlic. Dice 1 zucchini.
Wash 1 lb. of potatoes, then dice them.
Dice 1 tomato.
Saute the onion in a heavy-bottomed pot with 2 T. butter until soft. Add the carrots and continue cooking over medium heat for 5 minutes. Add the tomato and cook another 5 minutes. Add the garlic, stir for a minute, and then add the water (removing the cobs first).
Bring the water to a boil and add the potatoes and 1 bay leaf. Simmer until the potatoes are half-cooked. Add the corn and zucchini, season with salt and pepper.
Simmer the soup for 8-10 minutes. Remove the bay leaf. Using a slotted spoon, remove half the vegetables and puree in a blender with a little broth. Return to the pot.
Add 1 C. half and half, and simmer until just heated through. Season with more salt and pepper.