Crema de Calabazines

Ingredients

• 5 medium zucchini
• 2 potatoes
• 1 large onion
• 1 (6 ounce) package Laughing Cow® Light Creamy Swiss wedges
• 2 tablespoons chicken bouillon powder
• salt and pepper to taste

Steps

1. Wash the zucchini and potatoes and cut them into quarters; peel and chop the onion. Place the vegetables in a large pot with just enough water to cover them, and boil until very tender. Drain them, saving the cooking stock.
2. Using a blender or hand blender, purée the cheese, zucchini, potatoes, onion and bouillon together, adding the saved stock until the soup has the consistency you want. With a blender, work in two batches.
3. Return the purée to the large pot, bring it to a boil and add salt and pepper to your taste.