RCI-SP.002.0073.001
Cream of Potato Zucchini Soup
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- white Onion1 Largechopped
- garlic2 clovesminced
- 2 Tablespoons
- finely chopped potato2 Cups
- 3 Cups
- 1 Teaspoon
- ¼ Teaspoon
- condensed chicken broth2 Cans
- 1 Cup
Method
1
Dice the white onion, mince the garlic, and cut the zucchini and potatoes into roughly equal chunks to ensure even cooking.
8 minutes
2
Melt the butter in a large pot over medium heat, then add the diced onion and cook, stirring occasionally, until softened and translucent.
5 minutes
3
Add the minced garlic to the pot and cook for one additional minute, stirring constantly, until fragrant.
1 minutes
4
Add the potato and zucchini chunks to the pot, then pour in enough water or vegetable broth to fully cover the vegetables.
2 minutes
5
Bring the soup to a boil, then reduce the heat to a gentle simmer and cook until the potatoes and zucchini are completely tender and easily pierced with a fork.
20 minutes
6
Remove the pot from the heat and use an immersion blender, or transfer the soup in batches to a countertop blender, and puree until completely smooth and velvety.
4 minutes
7
Return the soup to low heat if needed and stir in the yogurt until fully incorporated, then season generously with black pepper and dried dill weed.
3 minutes
8
Taste and adjust seasoning as desired, then ladle the soup into bowls and garnish with a small sprig of fresh dill or a light dusting of dried dill weed before serving.