4-6 small to medium zucchini, chopped coarsely (dont' peel) (use to taste- no wrong amount)
1 large potato, peeled (I used a yellow-fleshed potato)
4 cups chicken broth
salt and pepper
Grana or Parm-Reg cheese
1. Combine all ingredients in a large soup pot, except cheese and salt and pepper. Bring to a boil and then reduce to a simmer until veggies are tender. Using an immersion blender, blend until smooth. If it's too thick, add more broth. Add the cheese, about 1/2 cup, and then add salt and pepper to taste. Serve with croutons and extra grated cheese.
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