Zucchini Potato Soup

Zucchini Potato Soup

This zucchini potato soup is perfectly seasoned with fresh dill, thyme, rosemary, and basil. Deliciously satisfying served hot or chilled.

Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
133 Calories

Recipe Instructions

Step 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.
Step 2
Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
Step 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.
Zucchini Potato Soup
Zucchini Potato Soup
Zucchini Potato Soup
Zucchini Potato Soup

Ingredients

  • 2 tablespoons margarine
  • 2 potatoes, peeled and diced
  • 2 onions, chopped
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1 tablespoon soy sauce
  • 8 zucchinis, chopped
  • 4 tablespoons chopped fresh dill weed
  • 0.25 teaspoon dried rosemary
  • 0.25 teaspoon ground white pepper
  • 0.25 teaspoon dried thyme
  • 0.5 teaspoon dried basil
  • 0.25 cup dry potato flakes

Categories

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