Potato - Zucchini Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 2 1/2 lbs potatoes
• 1 1/4 lbs zucchini
• 1 large onion
• water
• 2 (12 ounce) cans evaporated milk
• 4 -5 leaves fresh basil, chopped
• 1 teaspoon seasoning salt
• 1/4 cup cornstarch (optional)
• 1/2 cup cold water (optional)
• 3 cups shredded cheddar cheese

Recipe

• 1 peel and chop vegetables and put in dutch oven or other large pan. add just enough water to see it around the vegetables. cook over medium heat 10 - 15 minutes or until potatoes are soft. remove from heat. mash or puree vegetables add milk, basil and salt return to stove and cook stirring constantly until mixture is heated through. if soup is thin use cornstarch/ water mixture to thicken it while heating.
• 2 to serve, put 1/4 cup cheese in bottom of each bowl and top with hot soup. let sit a few minutes before eating.