Nicole's Creamy Zucchini Soup

Name: Nicole's Creamy Zucchini Soup
Total time: 60
Yield: 6
Ingredients: 1.5 tablespoons olive oil; 1.5 tablespoons butter; 1 cup finely chopped white onion; 2 cloves garlic, finely chopped; 2.5 pounds zucchini, cubed; 1 medium russet potato, peeled and cubed; 1.5 teaspoons kosher salt; 0.5 teaspoon ground black pepper; 1 (32 fluid ounce) container chicken stock; 0.5 cup heavy cream; 1 teaspoon chopped fresh dill, or to taste

Recipe by Nicolemcmom from allrecipes.com

Lunch 60 Mins.

Ingredients

6 servings

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1.5 tablespoons olive oil
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1.5 tablespoons butter
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1 cup finely chopped white onion
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2 cloves garlic, finely chopped
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2.5 pounds zucchini, cubed
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1 medium russet potato, peeled and cubed

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1.5 teaspoons kosher salt
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0.5 teaspoon ground black pepper
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1 (32 fluid ounce) container chicken stock
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0.5 cup heavy cream
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1 teaspoon chopped fresh dill, or to taste

Instructions

Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.