Zucchini Potato and Parmesan Soup

"This soup is really great tasting. It is from my Art Smith cook book. Enjoy!"
 
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photo by painterchick220 photo by painterchick220
photo by painterchick220
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
  • Cook stirring often, until the onions are translucent, about 5 minutes.
  • Stir in zucchini and potato.
  • Add enough broth to barely cover the vegetables.
  • Add the thyme and bring to a boil over high heat.
  • Reduce heat to low.
  • Simmer, partially covered, until the potatoes are tender about 15 minutes.
  • Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
  • Season to taste with salt and pepper.

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Reviews

  1. My family and I enjoyed this soup, but I needed to make a few adjustments in ingredients based on what I had on hand and for our taste. I used 12 oz can lowfat evaporated milk, 4 cups chicken stock, 3 sprigs fresh thyme, 3/4 t. salt, 1/2 t. pepper, and a heaping 1/4 cup parmesan cheese. Had a nice comfort food taste. Thanks for the inspiration.
     
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