Zucchini, Potato And Ham Soup - cooking recipe

Ingredients

1 tablespoon olive oil (they listed butter)
3 zucchini, approx 1 lb. sliced 1/4 inch thick
2 onions, chopped
2 large potatoes, recommends Yukon Gold, peeled and sliced 1/4 inch thick
salt
4 cups fat free chicken broth
8 ounces cooked ham, finely chopped
1/4 cup fresh dill
1 pinch nutmeg

Preparation

In a large saucepan heat olive oil over medium heat.
Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
Add the potatoes and zucchini and season with salt.
Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
Using a hand held blender, partially puree the soup, leaving some chunks.
Stir in the ham, dill and nutmeg.