This soup was so good that my three year old requested it for lunch! I can barely get him to eat mac and cheese let alone anything with a vegetable. I have to agree it was so delicious. Thanks for the recipe, Heidi!
Here is how I made it:
1. Bring 5 cups water, 1 T. chicken bullion, 1/2 onion diced and 4 zucchini chopped to a boil. Reduce to medium heat and simmer until all the vegetables are tender.
2. Blend soup until smooth. I used an immersion blender, but a regular blender would do just fine.
3. Add 3/4 c. potato pearls and blend until combined. The original recipe called for real potatoes but since I didn't have any Heidi suggested I use instant. They made the soup taste so creamy that I almost skipped the last step, but that would have been a shame.
4. Add 8 ounces cream cheese and stir until melted. Season with salt and pepper.
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