Print

Creamy Zucchini Potato Soup Recipe Perfect for Fall

creamy zucchini potato soup - featured image

A velvety soup blending hearty potatoes and fresh zucchini, perfect for cozy fall evenings. Simple, wholesome, and packed with flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 potatoes, peeled and cubed (Yukon Gold or Russet)
  • 2 zucchinis, sliced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for dairy-free)
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add 1 diced onion and sauté for about 5 minutes until softened and fragrant. Stir in 2 minced garlic cloves and cook for another minute.
  2. Add 4 peeled and cubed potatoes and 2 sliced zucchinis to the pot. Season with salt and pepper to taste, then pour in 4 cups of vegetable broth. Bring the mixture to a boil.
  3. Reduce the heat to a simmer and cover the pot. Let the vegetables cook for 20-25 minutes, or until the potatoes are fork-tender.
  4. Once the vegetables are cooked, use an immersion blender to puree the soup directly in the pot until smooth. (If using a regular blender, carefully transfer the soup in batches, blend, and return to the pot.)
  5. Stir in 1 cup of heavy cream and let it heat through for 2-3 minutes. Taste and adjust seasoning if needed.
  6. Serve hot, garnished with chopped fresh parsley. Pair with crusty bread for a complete meal or enjoy it on its own.

Notes

[‘Use fresh zucchini for the best flavor and texture.’, ‘Blending the soup is essential for its creamy texture.’, ‘Adjust the creaminess by reducing the amount of cream or using milk.’, ‘Season gradually to avoid over-salting.’, ‘This soup tastes even better the next day as the flavors meld together.’]

Nutrition

Keywords: zucchini soup, potato soup, creamy soup, fall recipes, comfort food, vegetarian soup, healthy soup, easy soup recipe