Get prepped

• Wash the 4 medium zucchini, cut into chunks.
• Peel and slice 1 onion, mince the 2 cloves garlic.
• Peel 1 medium potato, dice in to small chunks

Make the soup

• Heat the olive oil or 1 tablespoon butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes translucent.
• Add the garlic and cook another minute.
• Add the zucchini, potato and 4 cups chicken stock, increase the heat to medium-high and bring the mixture to a boil, then reduce the heat to a simmer.
• Simmer 20 minutes, uncovered until zucchini and potato are tender

Blend

• Use an immersion blender to puree until smooth.

Serve

• Return the pureed soup to the pot, and stir through the 2 tablespoons sour cream and ¼ cup freshly grated parmesan.
• Taste, and season with salt and pepper.

Devour.