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Zucchini-Potato Soup (M/P, KLP, TNT)
Source: Self
Serves: 6 to 8

5 small (unpeeled) zucchini, cubed
4 potatoes, cubed
1 large onion, diced
1-1/2 tbsp. salt
1/4 tsp. black pepper
4 cloves garlic, crushed
10 to 12 cups water (or clear chicken soup stock for extra flavor)

In 6-quart pot sauté onion and garlic until transparent. Add cubed vegetables and continue to sauté for another 5 minutes. Add water and spices and cook for 1 hour.

Blend soup until creamy.

Archivist's Note:
This recipe is used together with Sweet Potato Soup's recipe to make Two-Tone Soup I, click here for recipes.

Posted by Sara Sicherman

Nutritional Info Per Serving: N/A