1 large peeled baking potato, cut into 8 pieces (about 8 ounces)
3 carrots, peeled and cut into 6 pieces (about 5 ounces)
5 medium zucchini, cut into 10 pieces (about 2 pounds)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup half-and-half
2 tablespoons chopped fresh dill
How to Make It
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.
Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining vegetable mixture. Return puréed mixture to pan. Add salt and remaining ingredients. Cook over medium heat until thoroughly heated.