Zucchini Potato Soup
3 c chopped zucchini
3 c Ore-Ida Potatoes O'Brien (frozen)
2 cans 98% fat-free chicken broth
14 oz
1/4 c thinly sliced green onions
1 Tbs Grated fat-free cheese of choice
salt & pepper to taste
In a stock pan sprayed with non-stick spray, sautee zucchini until
softened. Stir in potatoes. Add chicken broth, bring to boil. Reduce
heat and simmer for 20-30 minutes until the vegetables are all
tender. Remove from heat and using a hand mixer or food processor
blend the soup together briefly. Return to pot. Add the green onions,
stir. Sprinkle fat-free grated cheese on top before serving.
Serving = 1 cup
Points per serving = 1
Servings = 6
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