Potato-Veggie Soup

I love potatoes. My mother used to make a wonderful clam chowder with the razor clams we dug off the Washington coast. Her chowder wasn't thick like Ivar's famous chowder; it had a thin, milky broth, the clams, some clam nectar, onions and potatoes. Lots and lots of wonderful, filling potatoes.

Needless to say, I don't eat clam chowder any longer. However, I love potatoes in a soup, and this one has reminded me of mom's chowder from the get-go. No, it doesn't contain milk, but somehow it makes me feel the same as I did as a kid sitting down to a steaming bowl of her chowder-goodness.

Alpine Potato-Veggie Soup

1 clove garlic, minced
1 large sweet onion, diced
1 T butter
5 cups veggie broth
3 russet potatoes, cubed
2 medium carrots, diced
2 celery stalks, sliced
1 zucchini, quartered and sliced
1 T fresh dill or 1 tsp dried dill
2-3 sprigs fresh parsley, chopped small
1 tsp kosher salt
1/2 tsp freshly ground pepper

Saute butter, garlic and onion. Add broth, potatoes and carrots, celery and zucchini. Bring to a boil, then reduce to a simmer. Simmer 15-20 minutes. Add dill, parsley, salt and pepper.

That's it!