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

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

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.