Name: Nicole's Creamy Zucchini Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 ½ tablespoons; Butter - 1 ½ tablespoons; Finely chopped white onion - 1 cup; Garlic, finely chopped - 2 cloves; Zucchini, cubed - 2 ½ pounds; Russet potato, peeled and cubed - 1 medium; Kosher salt - 1 ½ teaspoons; Ground black pepper - ½ teaspoon; Chicken stock - 1 (32 fluid ounce) container; Heavy cream - ½ cup; Chopped fresh dill, or to taste - 1 teaspoon

Ingredients for - Nicole's Creamy Zucchini Soup

1. Olive oil 1 ½ tablespoons

2. Butter 1 ½ tablespoons

3. Finely chopped white onion 1 cup

4. Garlic, finely chopped 2 cloves

5. Zucchini, cubed 2 ½ pounds

6. Russet potato, peeled and cubed 1 medium

7. Kosher salt 1 ½ teaspoons

8. Ground black pepper ½ teaspoon

9. Chicken stock 1 (32 fluid ounce) container

10. Heavy cream ½ cup

11. Chopped fresh dill, or to taste 1 teaspoon

How to cook deliciously - Nicole's Creamy Zucchini Soup

1 . Stage

Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.

2 . Stage

Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.

3 . Stage

Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.