Ingredient

• 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

Direction

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