Zucchini-Potato Soup

Serves 4

Nutritional Analysis Per Serving: 

Calories  68
Total Fat 0.35g
Cholesterol   0mg
Total Carbohydrate 15.25g
Sodium  21.5mg
 

Amount:

Ingredients:

2 cups

 Thinly sliced leeks, white part only
1 clove Minced garlic
5 1/4 cups Vegetable Broth
2 cups Diced peeled russet-type baking potatoes
4 cups Diced zucchini
4 cups Diced yellow summer squash
2 Tablespoons Minced fresh chives or green onions
1 to 2 Tablespoons Lemon juice

Recipe Directions: In a large saucepan, combine leeks, garlic, and 1/4 cup vegetable broth.  Bring to a simmer, covered, over moderate heat and simmer until vegetables are softened, about 3 minutes.  Add potatoes and remaining 5 cups broth.  Bring to a boil, cover, adjust heat to maintain a simmer, and cook until potatoes are tender, 12 to 15 minutes.

Add zucchini and summer squash, cover and simmer until tender, 8 to 10 minutes.  Cool slightly, then puree soup in blender or food processor until smooth.  Return soup to pot; stir in chives and lemon juice to taste.  Season to taste with salt and pepper.  Reheat and serve, garnishing each serving with a thin slice of lemon, if desired.