Zucchini Potato Soup

Ingredients

• 2 tablespoons butter
• 2 onions , chopped
• 2 potatoes , peeled and diced
• 8 zucchinis , chopped
• 0.5 teaspoons dried basil
• 0.25 teaspoons dried thyme
• 0.25 teaspoons dried rosemary
• 0.25 teaspoons ground white pepper
• 4 cups chicken broth
• 1 cup whole milk
• 0.25 cups dry potato flakes , Optional
• 1 tablespoon soy sauce
• 4 tablespoons chopped fresh dill weed

Instructions

1. 1

   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.

2. 2

   Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.

3. 3

   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.