Cream of Vegetable Soup with Dill

Ingredients

• 1 large baking potato peeled cut into 8 pieces ( 8 ounces)
• 0.3 teaspoon pepper black freshly ground
• 3  carrots peeled cut into 6 pieces ( 5 ounces)
• 28 ounce less-sodium chicken broth fat-free canned
• 2 tablespoons optional: dill fresh chopped
• 4  garlic cloves peeled
• 0.3 cup half-and-half 
• 2.5 cups onion coarsely chopped ( 1 large)
• 1 teaspoon salt 
• 5 medium zucchini cut into 10 pieces ( 2 pounds)

Equipment

• frying pan
• blender
• dutch oven

Directions

1. Combine first 6 ingredients in a Dutch oven over medium-high heat. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until vegetables are very tender.
2. Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining vegetable mixture. Return pured mixture to pan.
3. Add salt and remaining ingredients. Cook over medium heat until thoroughly heated.