How to make it

  • Heat oil in a deep heavy saucepan over med-high heat. Add onion, cook until soft. Add garlic and cook 2mins. Add potato and stock, bring to a boil. Reduce heat and simmer 25-30 mins. or until potatoes are cooked. Add milk, zucchini, nutmeg and pepper flakes. Cook on low for another 10mins.
  • Remove from heat and let stand for ten minutes. Puree soup then return to pot and stir over low heat until heated through. Season with salt and pepper. Garnish with cheese and serve with croutons.
  • Preheat oven to 350F. Line 2 baking trays with parchment paper. Combine oil and garlic in a small bowl. Brush lavash bread with oil, fold bread in half and tear along fold. Tear the bread until you have long strips 2cm wide. Put on trays and bake 10mins. or until golden and crisp.

Reviews & Comments 5

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  • pookiebear 8 years ago
    This sounds amazing,I will try it on a cooler day =)
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    " It was excellent "
    chihuahua ate it and said...
    Oh my heavens Deb, this sounds wonderful. Thank you for posting.
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  • jimrug1 10 years ago
    Very nice.. I love homemade potato soup. This recipe sounds like you can enjoy it without tightening your waistline... ;-)~
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    " It was excellent "
    toleliz ate it and said...
    An ideal dish for a chilly day! I'll have to make it very soon.
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    " It was excellent "
    lor ate it and said...
    Good Morning Deb! Great recipe and I look forward to preparing it. You deserve "5" forks for this winner!
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