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Creamy Zucchini Potato Soup

4.6
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PREP TIME
25 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
8 servings
Soup
Creamy Zucchini Potato Soup
Ingredients
  • 2 tablespoons margarine
  • 2 onions, chopped
  • 2 potatoes, peeled and diced
  • 8 zucchinis, chopped
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon ground white pepper
  • 4 cups chicken broth
  • 1 cup whole milk
  • 1/4 cup dry potato flakes
  • 1 tablespoon soy sauce
  • 4 tablespoons chopped fresh dill weed
Instructions
1
Heat a large saucepan over medium warmth; melt butter and stir in the onion. Allow the onion to cook until it becomes tender and has lost its initial color, approximately 5 minutes. Next, introduce the diced potato, zucchini, basil, thyme, rosemary, and white pepper into the saucepan; continue to cook and stir until the zucchini is tender, around 5 minutes.
2
Subsequently, add the broth to the saucepan and bring it to a gentle boil; cook until the potatoes are tender, roughly 15 minutes.
3
Proceed by blending the soup with an immersion blender to achieve a uniform consistency; add milk and stir until it reaches a warm temperature, without reaching a boil. If necessary, incorporate potato flakes to enhance the soup's thickness; season with soy sauce according to your preference and garnish with dill weed.