Zucchini and Potato Crock Pot Soup

Ingredients
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt

Method

1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.

Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.