What we are eating here at Wayside House.
FROM APRIL’S KITCHEN
ZUCCHINI AND POTATO SOUP
1 Tbsp oil
1 large onion – chopped
1 tsp dry mustard
4 medium sized zucchini – chopped
3 medium sized potatoes – peeled and chopped
4-6 cups chicken broth
4 Tbsp parmesan cheese
1 cup sour cream
Chop all vegetables.
In soup pot, saute onion and zucchini in oil.
Add dry mustard and potatoes.
Pour in enough chicken stock to cover the vegetables.
Cover and simmer approx 40 minutes until everything is soft and cooked through.
Remove from heat.
Add parmesan cheese and sour cream.
Blend with hand blender until smooth.
Serve and enjoy!!