Zucchini, Blue Cheese & Bacon Soup

6 strips bacon, diced
1 medium onion, diced
3 medium zucchini, diced
3 medium potatoes, diced
4 cups chicken stock
salt
pepper
4 oz crumbled blue cheese
2/3 cup half & half
1 Tbsp chopped parsley

In large pot, cook bacon bits until crisp; set aside a few pieces for garnish. Add onions to bacon in pan and saute 2-3 minutes. Add potatoes and zucchini; saute 5-7 minutes, until softening but not browned. Add broth and bring to boil; cover and simmer 20 minutes. Cool slightly, then puree in food processor in small batches (or in pot w/immersion blender). Return to pot, bring to simmer, stir in crumbled cheese, half & half, salt and pepper to taste. Cover and simmer until just heated through. Serve topped with thin zucchini slice, bacon bits, chopped parsley.

Number of Servings: 6

Recipe submitted by SparkPeople user CARIOLA.