Cream of Zucchini

In a pan, sauté shredded bacon in olive oil. Add onions and sauté until translucent.

Add zucchini and carrots and cook until soft. Pour in entire can of cream of chicken soup and water, and let boil. Season with salt and pepper to taste.

Simmer for a few minutes until vegetables are soft then use a hand blender to purée soup. Or pour soup into a blender and pulse until creamy and smooth.

Ladle into bowls and drizzle cream on top before serving.