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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (620g)|
|Recipe Makes: 6|
|Calories from Fat: 238 (52%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 52.8mg||16 %|
|Sodium 983.6mg||34 %|
|Potassium 1221.1mg||32 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 33g|
|Protein 19.8g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 461
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