The Farmer Family Cookbook

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Jennifer and I went to a restaurant for lunch that served this soup.

Ingredients

• 10.055555555555556 cube butter
• 10.055555555555556 cup onion chopped
• 10.055555555555556 tsp curry powder
• 120.66666666666667 cups chicken stock
• 30.16666666666667 potatoes peeled and cubed
• 20.11111111111111 tsp salt
• 10.055555555555556 tsp black pepper
• 60.33333333333333 zucchini (6-9 inch size) sliced in big chunks
• 20.11111111111111 cups half and half

Steps

1. Melt butter in a large sauce pan. Add onions and curry powder and cook uncovered over low heat until onions are soft. Add potatoes, squash, salt, pepper and chicken stock. Cook until potatoes are tender. Puree with a wand blender or in batches in a food processor or blender. Return to pot and add cream. Can thicken with flour and water, if desired.
2. Can substitute butternut or buttercup squash for zucchini. Buy the already peeled and chunked up squash at Costco, if using raw. Or bake the squash and use the soft insides and then add it after the potatoes are done.