Potato - Zucchini Soup Recipe

Name: Potato - Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs potatoes; 1 14 lbs zucchini; 1 large onion; water; 2 (12 ounce) cans evaporated milk; 4 -5 leaves fresh basil, chopped; 1 teaspoon seasoning salt; ¼ cup cornstarch (optional); ½ cup cold water (optional); 3 cups shredded cheddar cheese

Servings: persons

2 12 lbs potatoes
1 14 lbs zucchini
1 large onion
water
2 (12 ounce) cans evaporated milk
4 -5 leaves fresh basil, chopped
1 teaspoon seasoning salt
¼ cup cornstarch (optional)
½ cup cold water (optional)
3 cups shredded cheddar cheese

1
Peel and chop vegetables and put in dutch oven or other large pan.
2
Add just enough water to see it around the vegetables.
3
Cook over medium heat 10 - 15 minutes or until potatoes are soft.
4
Remove from heat.
5
Mash or puree vegetables add milk, basil and salt return to stove and cook stirring constantly until mixture is heated through.
6
If soup is thin use cornstarch/ water mixture to thicken it while heating.
7
To serve, put 1/4 cup cheese in bottom of each bowl and top with hot soup.
8
Let sit a few minutes before eating.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 12 lbs potatoes, 1 14 lbs zucchini, 1 large onion, water, and more.

Yes, Potato - Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato - Zucchini Soup

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