Zucchini Potato Soup
This zucchini potato soup is a velvety blend of potatoes and zucchini, rich with fresh dill and creamy whole milk. Enjoy this comforting dish for cozy evenings or light lunches!
Ingredients
- 2 tablespoons butter
- 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 (optional)
- 1 tablespoon soy sauce
- 4 tablespoons chopped fresh dill weed
Instructions
- In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and translucent—about 5 minutes.
- Add the diced potatoes, zucchini, basil, thyme, rosemary, and white pepper. Stir everything together and continue cooking for another 5 minutes, letting the zucchini soften slightly.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Using an immersion blender, puree the soup directly in the pot until smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender.
- Stir in the milk and heat the soup gently, being careful not to let it boil. If you’d like the soup thicker, sprinkle in the optional potato flakes and stir well.
- Season to taste with soy sauce, adjusting as needed. Garnish each serving with freshly chopped dill.