Zucchini – potato – cream

Ingredients for 4 servings:

• 500 g potatoes
• 1 kg zucchini
• 1 liter vegetable broth
• 5 tsp cream
• 3 packs of processed cheese (corners)
• salt and pepper
• possibly sour cream and milk
• 1 loaf(s) of bread or roll(s)
• butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the potatoes, cut into cubes, and boil them in a large pot of water for about 5 minutes. Wash, trim, and slice the zucchini. After 5 minutes, add them to the potatoes and boil for another 8-10 minutes, until the potatoes are tender. Drain the cooking water, add about 1 liter of vegetable stock, and puree everything until smooth. Add the cream and, if desired, a little sour cream. If the soup is still too thick, thin it with milk. Cut the cheese into pieces and melt it in the soup, then season with salt and pepper. Heat butter in a pan, toast diced bread or rolls, and add a little salt. Divide the croutons among the plates and ladle the soup over them.