Servings: Yields 8 cups

2 tablespoons butter 2 tablespoons butter
2 onions, chopped 2 onions, chopped
8 zucchinis, chopped around 2 pounds 8 zucchinis, chopped around 2 pounds
2 stalks celery chopped 2 stalks celery chopped
1-2 carrots chopped 1 to 2 carrots chopped
4 tablespoons chopped fresh dill weed or 1 tablespoon dried 4 tablespoons chopped fresh dill weed or 1 tablespoon dried
1 tablespoon soy sauce 1 tablespoon soy sauce
½ teaspoon dried thyme ½ teaspoon dried thyme
½ teaspoon dried rosemary ½ teaspoon dried rosemary
½ teaspoon dried thyme ½ teaspoon dried thyme
1/4 teaspoon ground white pepper ¼ teaspoon ground white pepper
Pinch of cayenne or 3 splashes of hot sauce to taste-optional Pinch of cayenne or 3 splashes of hot sauce to taste-optional
4 cups chicken broth 4 cups chicken broth
1 cup whole milk 1 cup whole milk
1/4 cup dry potato flakes ¼ cup dry potato flakes
Salt & pepper to taste Salt & pepper to taste
Sour cream Sour cream
1 teaspoon curry powder- optional I do half with and half without as a variance 1 teaspoon curry powder- optional I do half with and half without as a variance

In a large frying pan, melt butter and add onion, carrot and celery
Saute until onions are translucent.
In a soup pot, add zucchini, stock, seasonings, and sauteed vegetables and bring to a boil and then simmer for 15 to 20 minutes
If your zucchini are not covered in stock, add water or more stock
Once tender, use a blender or an immersion blender until the consistency you enjoy, creamy or chunky
Add milk and potato flakes and stir well. Adjust seasonings to taste.
Serve with a dollop of sour cream