Zucchini Potato Soup
Description
This zucchini potato soup is perfectly seasoned with fresh dill, thyme, rosemary, and basil. Deliciously satisfying served hot or chilled.
Ingredients
•
2 tablespoons margarine
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2 onions, chopped
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2 potatoes, peeled and diced
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8 zucchinis, chopped
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1/2 teaspoon dried basil
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1/4 teaspoon dried thyme
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1/4 teaspoon dried rosemary
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1/4 teaspoon ground white pepper
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4 cups chicken broth
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1 cup whole milk
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1/4 cup dry potato flakes
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1 tablespoon soy sauce
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4 tablespoons chopped fresh dill weed
Directions
1
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
Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
3
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.