Name: Zucchini Potato Soup
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: Butter - 2 tablespoons; Onions, chopped - 2; Potatoes, peeled and diced - 2; Zucchinis, chopped - 8; Dried basil - ½ teaspoon; Dried thyme - ¼ teaspoon; Dried rosemary - ¼ teaspoon; Ground white pepper - ¼ teaspoon; Chicken broth - 4 cups; Whole milk - 1 cup; Dry potato flakes (Optional) - ¼ cup; Soy sauce - 1 tablespoon; Chopped fresh dill weed - 4 tablespoons

Ingredients for - Zucchini Potato Soup

1. Butter 2 tablespoons

2. Onions, chopped 2

3. Potatoes, peeled and diced 2

4. Zucchinis, chopped 8

5. Dried basil ½ teaspoon

6. Dried thyme ¼ teaspoon

7. Dried rosemary ¼ teaspoon

8. Ground white pepper ¼ teaspoon

9. Chicken broth 4 cups

10. Whole milk 1 cup

11. Dry potato flakes (Optional) ¼ cup

12. Soy sauce 1 tablespoon

13. Chopped fresh dill weed 4 tablespoons

How to cook deliciously - Zucchini Potato Soup

1 . Stage

Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.

2 . Stage

Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.

3 . Stage

Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.