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Zucchini Potato Soup
Zucchini Potato Soup
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Zesty zucchini potato soup infused with fragrant herbs, can be enjoyed hot or cold.
Ingredients:
  • 2 tablespoons margarine
  • 2 onions, chopped
  • 2 potatoes, peeled and diced
  • 8 zucchinis, chopped
  • 0.5 teaspoon dried basil
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon dried rosemary
  • 0.25 teaspoon ground white pepper
  • 4 cups chicken broth
  • 1 cup whole milk
  • 0.25 cup dry potato flakes
  • 1 tablespoon soy sauce
  • 4 tablespoons chopped fresh dill weed
Instructions:
  • In a large saucepan over medium heat, melt butter and sauté onion until soft and translucent, about 5 minutes. Add potato, zucchini, basil, thyme, rosemary, and white pepper. Cook and stir until zucchini is soft, about 5 minutes.
  • Pour in the flavorful broth and let it gently simmer until the potatoes are tender, approximately 15 minutes.
  • Blend soup until silky using an immersion blender. Add milk and warm gently, ensuring it doesn't come to a boil. If desired, mix in potato flakes for extra thickness. Season with soy sauce, garnish with dill weed, and enjoy!

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