In medium pot sauté onion in olive oil for about 3 minutes, add the potatoes and zucchini, stir for 2 minutes, add broth and salt and pepper to taste.

Cook for 20-25 minutes until vegetables are soft. You can use an immersion blender or if you prefer chunky soup, it is ready to serve.

Note: you can put as many zucchini to potato ratio as you like. It is an easy recipe to double or triple. I made it for 36 people…lots of zucchini!