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Zucchini, Ham Potato Soup


2 large Yukon Gold (or other yellow-fleshed potatoes, peeled and sliced 1/4 inch thick
3 zucchini (about 1 pound total), sliced 1/4 inch thick
2 onions, chopped
2 cups cooked ham, chopped
1 Tablespoon butter
4 cups chicken broth
Salt to taste
1/4 cup chopped fresh dill
Pinch nutmeg


In a large cooking pot, melt the butter over medium heat. Add the onions and saut,, stirring occasionally, until transparent.

Add the potatoes, zucchini, salt and chicken broth. Bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.

Puree half of the soup in a blender or food processor. Return pureed soup to cooking pot, add ham, dill and nutmeg and heat to serving temperature.

Serves 4

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