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.

Nutrition per serving