Creamy Zucchini and Potato Soup Recipe
Introduction
This Creamy Zucchini Potato Soup is a comforting and velvety dish perfect for chilly days. Made with fresh zucchini and potatoes, it offers a delicate flavor with a rich, creamy texture.
Ingredients
- 2 medium zucchinis, chopped
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 1 cup heavy cream
- 4 cups vegetable or chicken broth
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Step 1: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Step 2: Add the chopped zucchini and diced potatoes to the pot. Pour in the broth, bring to a boil, then reduce heat and let simmer until the vegetables are tender, about 20 minutes.
- Step 3: Using an immersion blender or regular blender, puree the soup until smooth and creamy.
- Step 4: Stir in the heavy cream and season with salt and pepper to taste. Heat through gently without boiling.
- Step 5: Serve warm, garnished with fresh herbs if desired.
Tips & Variations
- For extra flavor, roast the zucchini and potatoes before simmering.
- Substitute cream with coconut milk for a dairy-free alternative.
- Add garlic while sautéing onions for a richer aroma.
- Top with grated Parmesan or crispy bacon bits for added texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to restore the silky texture if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes for this soup?
Yes, Yukon Gold or Russet potatoes both work well, though Yukon Gold tends to create a creamier texture.
Is it possible to make this soup vegan?
Absolutely. Use vegetable broth and replace the cream with coconut milk or any plant-based cream alternative.
PrintCreamy Zucchini and Potato Soup Recipe
This creamy zucchini potato soup is a comforting and flavorful dish that combines tender zucchini and potatoes simmered to perfection, then blended into a smooth and velvety soup. It’s an easy-to-make recipe perfect for a light lunch or cozy dinner, delivering a delightful balance of fresh vegetable flavors with a rich, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 2 medium zucchinis, chopped
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
Dairy
- 1 cup heavy cream
Other
- 4 cups vegetable or chicken broth
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil or butter
Instructions
- Prepare the vegetables: Start by washing and chopping the zucchinis and potatoes into bite-sized pieces. Chop the onion finely to ensure it cooks evenly and adds the necessary flavor base for the soup.
- Sauté the onion: Heat olive oil or butter in a large pot over medium heat. Add the chopped onions and sauté them until they turn translucent and fragrant, about 5 minutes. This step builds the foundational flavor of the soup.
- Simmer vegetables: Add the chopped zucchini and potatoes to the pot along with the broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes or until the vegetables are tender when pierced with a fork.
- Blend until smooth: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, transfer the soup in batches to a blender, blending until smooth and returning it to the pot.
- Add cream and season: Stir in the heavy cream to enrich the soup. Season with salt and black pepper to taste. Warm the soup gently for a few more minutes without boiling to integrate the cream perfectly.
- Serve: Ladle the creamy zucchini potato soup into bowls and garnish with fresh herbs like parsley or chives if desired. Serve hot as a comforting starter or main course.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream and use vegetable broth.
- To enhance flavor, add garlic when sautéing the onions.
- The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for longer storage.
- Adjust the thickness by adding more broth if the soup is too thick after blending.
- Use a high-speed blender for the smoothest texture if you don’t have an immersion blender.
Keywords: Zucchini soup, potato soup, creamy vegetable soup, easy soup recipe, vegetarian soup
