Dill-icious Zucchini Potato Soup

Dill-icious Zucchini Potato Soup

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Jennifer Jameson 0

"This is one of my favorite soups. It's a family recipe. I love that it is dairy-free since I am lactose-intolerant. Serve immediately. Refrigerate any leftovers."
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35 m servings 180 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 26g
  • 8%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 146 mg
  • 49%
  • Sodium:
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
  2. Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.



I followed the recipe almost exact, except I only had 4 cups of chicken broth instead of 5 cups. It was pretty easy to make. I liked the consistency of the soup with the beaten eggs added, but...

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