Recipe For Potato And Zucchini Soup. Chop vegies as roughly as you like. Cover and simmer for 15 minutes or until vegetables are tender.
Saute with a tablespoon of butter. Stir in the milk sour cream and cheese. Stir in the zucchini and potato.
Heat the oil in a saucepan and fry onion until soft.
Saute until onions are slightly browned about 3 minutes. Return to the saucepan. Heat oil in a large pot on medium heat. Blend and mash the vegies with fluid still in pot.