Get prepped

Cup of Yum
1. Wash the zucchini, cut into chunks.
2. Peel and slice the onion, mince the garlic.
3. Peel the potato, dice in to small chunks

Make the soup

1. Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent.
2. Add the garlic and cook another minute.
3. Add the zucchini, potato and chicken stock, increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to a simmer.
4. Simmer 20 minutes, uncovered until zucchini and potato are tender

Blend

1. Use an immersion blender to puree until smooth.

Serve

1. Return the pureed soup to the pot, and stir through the sour cream and parmesan.
2. Taste, and season with salt and pepper.

Devour.