This satisfying zucchini potato soup is delicious served cold for a light summer meal, or warm for a comforting fall lunch. Adjust herbs and seasonings to taste.
Prep Time::25 mins
Cook Time::35 mins
Total Time:: 1 hr
Servings::8
Ingredients
2 tablespoons butter
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes (Optional)
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed
Directions
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.
Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
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.