Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 3 - 4 medium zucchini (diced)
  • 5 cloves garlic (minced)
  • 1 yellow onion (diced)
  • 2 medium yukon gold potatoes (peeled and diced)
  • 3 cups chicken broth
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons worchestershire sauce
  • 2 tablespoons sour cream

Instruction

  • Heat olive oil in a skillet over medium heat. Once hot add zucchini, garlic and onion. Cook 5 - 7 minutes or until vegetables are soft.
  • Stir in potatoes and chicken broth. Cook until potatoes are fork tender.
  • Using an immersion blender, blend soup until smooth. You can also carefully transfer the soup to a blender and blend it that way.
  • Stir in remaining ingredients. Mix well. Adjust salt and pepper if needed. Serve hot.