Cream Of Vegetable Soup With Dill

• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 4 garlic cloves, peeled
• 2 1/2 cups coarsely chopped onion (about 1 large)
• 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

1. 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.
2. Place one-third of vegetable mixture in a blender; process until smooth. Repeat procedure with remaining vegetable mixture. Return pureed mixture to pan. Add salt and remaining ingredients. Cook over medium heat until thoroughly heated.

chicken broth, garlic, onion, baking potato, carrots, zucchini, salt, freshly ground black pepper, dill

Taken from www.myrecipes.com/recipe/cream-of-vegetable-soup-with-dill (may not work)