Zucchini Soup With Potatoes
A delicious soup served anytime. Prep Time: approx. 25
   Minutes. Cook Time: approx. 35 Minutes. Makes  8 servings.

2 tablespoons butter, margarine or olive oil

1/4 teaspoon ground white pepper

2 onions, chopped

4 cups chicken or vegetable broth

2 potatoes, peeled and diced
(use extra potato if avoiding potato flakes)

1 cup whole milk or milk substitute

8 zucchinis, chopped

1/4 cup dry potato flakes or extra potatoes

1/4 teaspoon dried thyme

1 tablespoon soy sauce

1/4 teaspoon dried rosemary

1/4 cup chopped fresh dill weed

1/2 teaspoon fresh basil


1 In a large frying pan, melt butter/margarine; add onion and saute until translucent. Add diced potato,  zucchini, thyme, rosemary, basil, and white pepper, and cook for
   5 minutes.
2 In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
3 When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes (optional) and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed. Soup may be served hot or chilled.