Directions:
- Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
- Cook stirring often, until the onions are translucent, about 5 minutes.
- Stir in zucchini and potato.
- Add enough broth to barely cover the vegetables.
- Add the thyme and bring to a boil over high heat.
- Reduce heat to low.
- Simmer, partially covered, until the potatoes are tender about 15 minutes.
- Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
- Season to taste with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 68.76 Kcal (288 kJ) | ||
| Calories from fat | 28.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.21g | 5% | |
|---|---|---|---|
| Cholesterol | 2.99mg | 1% | |
| Sodium | 510.6mg | 21% | |
| Potassium | 278.47mg | 6% | |
| Total Carbs | 5.42g | 2% | |
| Sugars | 3.57g | 14% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 3.18g | 6% | |
| Vitamin C | 12.9mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 110.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 32.97 Kcal (138 kJ) | ||
| Calories from fat | 13.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 5% | |
|---|---|---|---|
| Cholesterol | 1.43mg | 1% | |
| Sodium | 244.81mg | 21% | |
| Potassium | 133.52mg | 6% | |
| Total Carbs | 2.6g | 2% | |
| Sugars | 1.71g | 14% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 1.52g | 6% | |
| Vitamin C | 6.2mg | 21% | |
| Iron | 0.1mg | 1% | |
| Calcium | 53mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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