Zucchini, Potato and Parmesan Soup

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Ready In:
45mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Heat the 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 the zucchini and potato.
  • Add enough broth to barely cover the vegetables.
  • Add the thyme and bring to a boil over high heat.
  • Reduce the heat to low.
  • Simmer, partially covered, until the potato is tender, about 15 minutes.
  • Stir in the evaporated milk and cheese.
  • Heat until very hot, but do not boil, or the soup will curdle.
  • Season to taste with salt and pepper.
  • Ladle into soup bowls, and sprinkle each serving with thyme.
  • Pass extra Parmesan cheese on the side.
  • Serve hot.

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Reviews

  1. Just didn't do it for me. No flavor, I even added bacon, corn and cheese just so my family would eat it.
     
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RECIPE SUBMITTED BY

Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
 
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