This satisfying zucchini potato soup is delicious served cold for a light summer meal, or warm for a comforting fall lunch. Adjust herbs and seasonings to taste.
Ingredients
2 tablespoons butter
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
¼ cup dry potato flakes (Optional)
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed
Directions
