Creamy Potato Zucchini Soup

Creamy Potato Zucchini Soup

olive oil

1 large onion, finely diced

3 cloves garlic, minced

4-5 potatoes, peeled and diced

1 1/2 cups stock

2 cups milk

2 zucchini, grated

salt and pepper to taste

Saute onion in some oil until soft. Add garlic and cook 2 minutes. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 min or until potatoes are cooked. Add milk and zucchini. Cook on low for 10 minutes.

Remove from heat and let stand for ten minutes. Puree soup in the pot with a hand held blender. Season with salt and pepper. Garnish with cheese and croutons.