Zucchini, Potato And Ham Soup

1. 1

   In a large saucepan heat olive oil over medium heat.

2. 2

   Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

3. 3

   Add the potatoes and zucchini and season with salt.

4. 4

   Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.

5. 5

   Using a hand held blender, partially puree the soup, leaving some chunks.

6. 6

   Stir in the ham, dill and nutmeg.

* Per serving · 4 servings · Values may vary.

No additional tips available.