Zucchini, Potato and Ham Soup

I found this recipe in the Rachael Ray Magazine. It prepares quick, tastes great!

• Ready In: 50 mins
• Serves: 4

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

Directions

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