Zucchini and Potato Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Chop the onion. Melt half the butter in a large saucepan and sauté the onion until soft.

Step 2

Chop half the zucchinis and both potatoes, and cook for 5 minutes, stirring occasionally.

Step 3

Add mustard and stock, bring to a boil, then reduce heat and simmer for 15 minutes.

Step 4

Pure soup until smooth, stir in cheese and sour cream and return to the pan.

Step 5

Grate the rest of the zucchini and saute in a seperate frypan in the remaining butter. Return the zucchini mixture to the soup and reheat without boiling.

Step 6

Serve with crusty bread