Zucchini-Potato Soup

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Southern Living


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1 medium leek

4 bacon slices

1/2 cup chopped celery

1 garlic clove, minced

4 cups low-sodium fat-free chicken broth

1 pound zucchini, sliced (about 3 small squash)

1/2 pound small new potatoes, quartered

1 cup half-and-half

1/3 cup chopped fresh parsley

1/4 teaspoon kosher salt

1/4 teaspoon pepper

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