Zucchini Potato and Parmesan Soup

Recipe by Lori Bailey
READY IN:
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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