Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
40 Mins
Total Time:
50 Mins
Creamy Potato Zucchini Soup, often affectionately known as ‘potato and zucchini soup,’ is a smooth, thick, and creamy concoction. It’s a delightful blend of two beloved vegetables—potatoes and zucchinis. Creamy Potato Zucchini Soup is more than just a dish; it’s a hug in a bowl. Whether you’re savoring it on a chilly winter day or enjoying it as a light summer dinner, it has the power to warm your heart and satisfy your taste buds.
Ingredients
Adjust Servings
Instructions
-
In a large soup pot, heat 1 tablespoon (14 g) of olive oil over medium heat. Add the potatoes to the pot and cook for 5 minutes, letting them brown slightly. Transfer the potatoes to a plate.
-
Heat another tablespoon (14 g) of olive oil in the same pot. Add the onions and stir fry them over medium heat for approximately 3-4 minutes until they become translucent. Then, add the garlic and sauté for 1 minute. Finally, introduce the zucchini and sauté for 1-2 minutes.
-
Add the potatoes back to the pot and pour in the vegetable broth, making sure it covers the vegetables. Season with salt and black pepper, then give it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the soup simmer for around 25 minutes or until the potatoes and zucchinis are tender and can be easily pierced with a fork.
-
Use an immersion blender to puree the soup directly in the pot until it's smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, but be sure to allow it to cool slightly before blending it. Stir in the heavy cream and warm the soup over low heat, but do not let it boil. Ladle the Potato Zucchini Soup into bowls and garnish with parsley.
Notes
For those who prefer a lighter version, substituting cream with Greek yogurt is a popular choice without compromising the creamy texture.