Cream of Potato Zucchini Soup

Description Edit

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.

Ingredients Edit

• 1 Large white Onion, chopped
• 2 cloves garlic, minced
• 2 Tablespoons butter
• 2 Cups finely chopped potato
• 3 Cups thinly sliced zucchini
• 1 Teaspoon dill weed
• ¼ Teaspoon freshly ground black pepper
• 2 Cans condensed chicken broth
• 1 Cup plain yogurt

Directions Edit

1. Combine onions, garlic and butter in casserole dish and microwave on high for 4 minutes.
2. Add potatoes and microwave 8 minutes longer.
3. Stir in zucchini, dill weed and pepper.
4. Microwave 5 minutes more.
5. Puree vegetables in a blender with half of the broth.
6. Return to casserole and stir in remaining broth.
7. Heat until boiling.
8. Stir in yogurt.