Zucchini Potato Soup

Name: Zucchini Potato Soup
Total time: 60
Yield: 8
Ingredients: 2 tablespoons margarine; 2 onions, chopped; 2 potatoes, peeled and diced; 8 zucchinis, chopped; 0.5 teaspoon dried basil; 0.25 teaspoon dried thyme; 0.25 teaspoon dried rosemary; 0.25 teaspoon ground white pepper; 4 cups chicken broth; 1 cup whole milk; 0.25 cup dry potato flakes; 1 tablespoon soy sauce; 4 tablespoons chopped fresh dill weed

Recipe by William Uncle Bill Anatooskin from allrecipes.com

Soup 60 Mins.

Ingredients

8 servings

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2 tablespoons margarine
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2 onions, chopped
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2 potatoes, peeled and diced
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8 zucchinis, chopped
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0.5 teaspoon dried basil
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0.25 teaspoon dried thyme
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0.25 teaspoon dried rosemary

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0.25 teaspoon ground white pepper
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4 cups chicken broth
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1 cup whole milk
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0.25 cup dry potato flakes
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1 tablespoon soy sauce
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4 tablespoons chopped fresh dill weed

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.