Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. In a stockpot or large saucepan over medium heat, warm the oil. Add the bacon and cook for 2 to 3 mins, or until nearly crisp. With a slotted spoon, remove a few pieces and reserve for garnish. Stir in onion, potatoes, and most of zucchini (Save some for garnish). Cover and cook, stirring once or twice, for 5 to 7 mins or until onion and zucchini are soft but not browned. Stir in the stock and bring to a boil. Reduce heat and simmer, covered for 12 to 15 mins, or until potatoes are tender. Remove fro heat and cool.
2. Working in batches, transfer the soup to a food processor or blender and puree until smooth. Return soup to the pot, whisk in the cheese and half-and-half, season with salt and pepper. Simmer until heated through
3. To serve, ladle into bowl and garnish with reserved bacon, zucchini slices, and parsley
