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Cream Of Potato-zucchini Soup | Cream Of Potato-zucchini Soup Recipes | Cream Of Potato-zucchini Soup Recipe

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Cream Of Potato-zucchini Soup

1 lg. onion, chopped (1 c.)

2 cloves garlic, minced

2 tbsp. butter

2 c. finely chopped potato

3 c. thinly sliced zucchini

1 tsp. dill weed

1/4 tsp. pepper

2 (10 3/4 oz.) cans condensed chicken broth

1 c. dairy sour cream or plain yogurt or heavy cream

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Microwave at high 4 minutes or cook until tender the onions, garlic and butter. Add potatoes and microwave 8 minutes on high or cook until tender. Stir in zucchini, dill weed and pepper. Microwave 5 minutes more or cook until zucchini is fork tender. Puree vegetables in container of food processor or blender with half of the broth. Return to casserole, stir in remaining broth. Heat until boiling. Stir in sour cream, yogurt, or heavy cream.

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