Zucchini, Potato and Ham Soup

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Zucchini, Potato and Ham Soup
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 1 tablespoon butter
  • 2 onions, chopped
  • 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
  • 3 zucchini (about 1 pound total), sliced 1/4 inch thick
  • Salt
  • 1 32 ounce container (4 cups) chicken broth
  • 2 1/4 inches thick slices cooked ham (about 8 ounces), finely chopped
  • 1/4 cup chopped fresh dill
  • Pinch nutmeg
  • Pumpernickel bread, for serving

Preparation

In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.