Zucchini Potato Soup
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
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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.
Source
Original recipe: View Original