Print Recipe

Creamy Zucchini Bisque



  • 1 (10 ounce) can chicken broth
  • 1/2 cup water
  • 2 medium zucchini, sliced
  • 1 medium green bell pepper, sliced
  • 1 medium onion, sliced
  • 1 tablespoon basil
  • 1 (10 ounce) can cream of potato soup, undiluted
  • 1 cup cream or milk
  • 1 teaspoon white pepper
  • Minced chives


  1. Combine chicken broth, water, zucchini, green pepper, onion and basil in saucepan; bring to boil. Cover; reduce heat and simmer 20 minutes.
  2. Transfer with slotted spoon to blender. Add potato soup and process until smooth. Return to pan; stir in cream and pepper. Mix well and heat thoroughly.
  3. Serve hot or cold.
  4. Sprinkle each serving with chives.

Yields 6 cups.

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