Crock Pot Soup Recipe

With an excess of Zucchinis we searched around to find a delicious Crock Pot Soup Recipe that would help use some of them up.

This one combines Potato and Zucchini into a delicious soup, that is easy to make.

This recipe makes about 8 to 10 servings. Neil and I always freeze what we don't need.

The tablespoon of natural yogurt at serving is important. It gives it the lift it needs, otherwise it is a bit bland.

But we found it delicious and would certainly make it again.

Zucchini and Potato Crock Pot Soup
Ingredients
5 cups	Chicken Stock OR for a true vegetarina recipe us Vegetable Stock
2lb (1kg)	Potato – peeled and cut into inch square pieces
2lb (1kg)	Zucchini – cut into inch square pieces
2	medium onions
½ tspn	nutmeg
1 tbls per serve	Natural Yoghurt
Method
1.	Place all of the ingredients into the crock pot.
2.	Cover and cook for 8-10 hours on Low.
4.	When ready to serve, puree soup in a blender or use a hand held device.
5.	Add a tablespoon of natural yoghurt to each bowl and enjoy.
Notes
Serves 8-10 Freeze the excess, for an extra quick meal later. Add the yoghurt just as serving. Don't add yoghurt if freezing.

More Crock Pot Soup Recipes	Delicious soups and so easy to make.

All Our Crock Pot Recipes	Heaps to choose from. And all we have cooked ourselves.

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