Zucchini and Cheddar Soup with Bacon

I am already planning my garden!! With it will come lots of Zucchini! But do you ever wonder what to do with all that Zucchini come harvest time?? This recipe calls for a lot of it and it is so good! I already can't wait until next summer!

Zucchini and Cheddar Soup with Bacon

 Ingredients

• 3 cups chicken broth
• 1/4 cup chopped onion
• 1/3 cup chopped celery
• 5 1/2 cups unpeeled, sliced zucchini
• 1/2 teaspoon salt
• 1/8 teaspoon pepper 
• 1 lb. bacon-cooked, cut in pieces
• 2 medium potatoes, cooked, cut in very small cubes
• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 cup milk
• 1 cup lightly packed, grated, sharp cheddar cheese

Preparation

1.       Place 2 1/2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 20 minutes.

2.       Puree in small batches in a blender or food processor and set aside in the saucepan.

3.       In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the milk and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir until melted. Add to the pureed vegetables. Add cooked bacon and potatoes. Correct seasonings. Serve hot.

YIELD

Six servings