• Add chicken broth, garlic, onion, dill, zucchini and water to a medium pot.

  Bring to a boil, then reduce to medium-low and simmer for 15 minutes.
  4 cups shredded zucchini, 1 medium onion, chopped, 4 garlic cloves, minced, 2 cups water, ½ tablespoon dried dill, 10 cups chicken broth
• Strain vegetables, while keeping the broth (set aside)

  Or remove vegetables with slotted spoon
• Puree vegetables in food processor until smooth.

  Alternatively, you can use an immersion blender to blend the vegetables into the broth.
• Return pureed vegetable mixture into broth and whisk.

  Add dry instant potatoes/potato flakes and whisk until dissolved.

  *If you don't like your soup as thick as this, don't add all the instant mashed potatoes at once. Add them to your desired thickness - you can always add more at the end.

  *Be sure to turn down to low heat immediately, as the potatoes will quickly bubble up and splatter. You can even remove the pot from the heat to add the next ingredients.

  Whisk in cheddar cheese, sour cream, parmesan cheese and lime juice.

  Keep whisking on low until everything is combined and cheese is melted
  180 g package of Instant Mashed Potatoes/potato flakes, 1 cup non-fat sour cream, 2 cups low-fat sharp cheddar cheese, 3 tablespoon low-fat parmesan cheese, 3 teaspoon fresh lime juice
• Remove from heat and serve.

Garnish

• Garnish with parmesan cheese, shredded or sliced zucchini and fresh dill.
  fresh dill, parmesan cheese, shredded or sliced zucchini