# Ingredients - 2 medium [[Zucchini|zucchinis]], sliced into half-moons - 1 medium [[Onion|onion]], chopped - 1 medium [[Potato|potato]], sliced - ~800g [[Chicken Broth|broth]] (cocido broth works great) - 1-2 tbsp [[Cream Cheese|Philadelphia Light]] - [[Olive Oil|olive oil]] - [[Salt|salt]] to taste # Method - Heat a drizzle of [[Olive Oil|olive oil]] in a [[Cocotte|cocotte]] or heavy pot over medium heat. - Sauté the [[Onion|onion]] for about 5 minutes until translucent. Let the fond develop on the bottom – that's flavour! - Add the [[Potato|potato]] and cook for 2-3 minutes, stirring. - Add the [[Zucchini|zucchini]] and cook for another 2-3 minutes. - Pour in the [[Chicken Broth|broth]], scraping the bottom to deglaze any caramelized bits. - Cover (or leave the lid slightly ajar) and simmer over medium heat for 20 minutes. - Add [[Cream Cheese|Philadelphia Light]] and blend everything until smooth. - Season with [[Salt|salt]] to taste – careful if the broth is already seasoned. - When serving, I like to add [[Croutons|croutons]] and freshly ground [[Black Pepper|black pepper]].