Creamy Potato Zucchini Soup

I don't have a picture but this sounded so good to me that I had to put it somewhere. My good friend made it and its cold outside so it looks like I will be making this soon!

Creamy Potato Zucchini Soup

3 medium potatoes (cubed)
1 medium zucchini (diced)
1 small onion (chopped)

2 Tb butter/margarine
2Tb flour
2 C milk
1 C grated cheese (I used cheddar...you could use whatever you have)
1 Tb corn starch
1Tb cold water

Salt
Pepper
Thyme

Boil diced potatoes (I left skins on, but you could peel them if you want) in enough water to cover them, with a few dashes of salt. After a few minutes, add the chopped onion. When potatoes are nearly soft, add the zucchini. Discard any water that is above the line of the vegetables, add pepper and a few dashes of thyme, and let simmer.

In another saucepan, melt butter and mix in flour until smooth. Then add milk, and stir until flour/butter mixture is mostly dissolved. Add cheese and stir until melted. In a small bowl, mix cornstarch and cold water until smooth, and then add to creamy mixture. Stir. When mixture begins to thicken, add to the vegetables and water. Stir well, and continue to let simmer. Add more salt, pepper, and thyme to taste. Serve hot.

Serves about 6, also reheats well (though it continues to thicken in the fridge).