Zucchini Potato Soup Recipe

This creamy and flavorful soup is a perfect way to enjoy a healthy, comforting meal. With zucchini, potatoes, and aromatic herbs, it's both nutritious and satisfying.

Ingredients

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

Directions

1. In a large saucepan, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until the onions soften and become translucent, about 5 minutes.
2. Add the diced potatoes, chopped zucchinis, basil, thyme, rosemary, and white pepper to the pot. Continue cooking and stirring for another 5 minutes, until the zucchini softens.
3. Pour in the chicken broth, and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender.
4. Using an immersion blender, carefully puree the soup until it becomes smooth and creamy.
5. Stir in the whole milk and heat through, being careful not to bring it to a boil.
6. If you prefer a thicker soup, add the optional potato flakes and stir until the desired consistency is reached.
7. Season with soy sauce to taste, then garnish with freshly chopped dill weed for an added burst of flavor.

Nutrition Facts (Per Serving)

• Calories: 133
• Total Fat: 4g (5% Daily Value)
• Saturated Fat: 1g (6% Daily Value)
• Cholesterol: 3mg (1% Daily Value)
• Sodium: 183mg (8% Daily Value)
• Total Carbohydrate: 22g (8% Daily Value)
• Dietary Fiber: 4g (14% Daily Value)
• Total Sugars: 7g
• Protein: 5g (10% Daily Value)
• Vitamin C: 49mg (54% Daily Value)
• Calcium: 86mg (7% Daily Value)
• Iron: 2mg (8% Daily Value)
• Potassium: 861mg (18% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your needs.