Zucchini-Potato Soup

Zucchini-Potato Soup
Photo by Jennifer Davick

Ingredients

  • ¼ teaspoon kosher salt
  • 1/3 cup chopped fresh parsley
  • ¼ teaspoon pepper
  • 1 garlic clove, minced
  • ½ pound small new potatoes, quartered
  • ½ cup chopped celery
  • 1 medium leek
  • + 4 more ingredients
    • 4 bacon slices
    • 4 cups low-sodium fat-free chicken broth
    • 1 pound zucchini, sliced (about 3 small squash)
    • 1 cup half-and-half

1. Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain. 2. Cook bacon in a large Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutc...

View full recipe at My Recipes

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