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
Combine chicken broth, water, zucchini, green pepper, onion and basil in saucepan; bring to boil. Cover; reduce heat and simmer 20 minutes.
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.
Serve hot or cold.
Sprinkle each serving with chives.
Yields 6 cups.