Zucchini-Potato Soup

Name: Zucchini-Potato Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 20
Cuisine: Global
Ingredients: 4 slices bacon slices; 118 milliliters chopped celery; 946 milliliters low-sodium fat-free chicken broth; 79 milliliters chopped fresh parsley; 1 garlic clove, minced; 237 milliliters half-and-half; 0 teaspoons kosher salt; 1 medium leek; 227 grams new potatoes, quartered; 0 teaspoons pepper; 454 grams zucchini, sliced (about 3 small squash)

Zucchini-Potato Soup might be just the soup you are searching for. One serving contains 52 calories, 2g of protein, and 3g of fat. This gluten free and whole 30 recipe serves 20. It is perfect for Autumn. Not A mixture of half-and-half, leek, kosher salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain.

Ingredients you will need

Leek

Cook bacon in a large Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.

Ingredients you will need

Bacon