Zucchini Potato Soup Recipe

If you’re searching for a nourishing bowl that’s both hearty and garden-fresh, Zucchini Potato Soup is about to become a new favorite at your table. This comforting soup celebrates everything wonderful about zucchini and potato, marrying them with aromatic herbs, sweet onions, and a gentle, creamy finish. Whether you serve it chunky or pureed smooth, it’s a lovely way to make the most of summer squash, and it’s completely family-friendly—perfect for busy weeknights or lazy weekends alike.

Ingredients You’ll Need

You only need a handful of honest, simple ingredients to create a soup brimming with flavor and just the right amount of creaminess. Each component plays a key role, so don’t let the list fool you—every item, from herbs to potatoes, adds depth and character to your Zucchini Potato Soup.

• Butter: Creates a rich base and helps soften the onions for extra sweetness.
• Onions: Add aromatic depth and a subtly sweet backdrop to the soup.
• Potatoes: Thicken the soup and provide lovely earthiness and body.
• Zucchinis: Star of the show; bring fresh, vegetal flavor and a touch of silkiness when pureed.
• Dried Basil: Lends a summery, herbal pop that complements zucchini beautifully.
• Dried Thyme: Offers subtle woodsiness and depth.
• Dried Rosemary: Imparts a fragrant piney note that pairs wonderfully with potatoes.
• Ground White Pepper: Adds gentle warmth without overwhelming the other flavors.
• Chicken Broth: Provides a savory, flavorful foundation (use vegetable broth to make it vegetarian).
• Whole Milk: Delivers crucial creaminess for a satisfying finish.
• Dry Potato Flakes (Optional): Handy if you’d like to thicken the soup even more, especially if you prefer a super-silky texture.
• Soy Sauce: A secret ingredient for extra umami and depth of flavor.
• Fresh Dill Weed: Bright, fresh, and fragrant—absolutely essential for that final pop!

How to Make Zucchini Potato Soup

Step 1: Sauté Onions and Start the Base

Start by warming the butter in a large saucepan over medium heat. Once it’s melted and sizzling, add in your chopped onions. Stir frequently as they cook, letting them turn translucent and soft. The onions will release their sweetness and meld with the butter, setting a mouthwatering base for the whole soup—don’t rush this step, as it makes a world of difference.

Step 2: Add Potatoes, Zucchinis, and Herbs

Once your onions are beautifully softened, toss in the diced potatoes, chopped zucchinis, dried basil, thyme, rosemary, and white pepper. Stir everything together so the vegetables are coated with butter and the herbs are evenly distributed. Continue to cook, stirring often, until the zucchini becomes tender—about five minutes. This step is crucial for building layers of flavor in the Zucchini Potato Soup.

Step 3: Simmer with Broth

Pour in the chicken broth (or vegetable broth if you prefer) and give everything a good stir. Raise the heat just until the soup bubbles, then reduce to a gentle simmer. Let it cook for around 15 minutes, until the potatoes are fork-tender and nearly falling apart—now you’ll really start to smell those herby, potato-y aromas fill your kitchen!

Step 4: Purée Until Creamy

Take your immersion blender and blend the soup right in the pot until it’s gorgeously smooth (or leave it a little rustic if you prefer a chunkier vibe). If you don’t have an immersion blender, you can ladle the soup in batches into a standard blender, just take care with hot liquids. It’s the pureeing that gives Zucchini Potato Soup its velvety, spoon-coating consistency.

Step 5: Finish with Milk and Seasonings

With the heat on low, stir in the milk to enrich your soup with a silky texture. Don’t let the soup boil at this point—just gently heat it to meld the flavors. If you’d like it thicker, now’s the time to whisk in a sprinkle of potato flakes. Finish by seasoning with soy sauce (taste as you go!) and stir through most of the chopped fresh dill, reserving a little for serving.

How to Serve Zucchini Potato Soup

Garnishes

For the perfect finishing touch, sprinkle each bowl generously with the reserved fresh dill weed—its brightness wakes up every spoonful. Add a drizzle of good olive oil, a crack of black pepper, or even a dollop of sour cream if you’re feeling extra fancy. If you want to get a little playful, a few toasted croutons provide delightful crunch.

Side Dishes

Zucchini Potato Soup is cozy and filling enough to stand on its own, but it’s amazing with a chunk of crusty bread or a warm baguette to soak up every last drop. Pair it with a crisp green salad tossed with lemony vinaigrette, or try it as a starter before a light chicken or fish main course.

Creative Ways to Present

Pour Zucchini Potato Soup into small espresso cups for an elegant appetizer, swirl in a spoonful of herby pesto for color, or ladle it into a bread bowl for maximum comfort food appeal. You can even serve it chilled in summer—it’s silky, refreshing, and a fun twist at picnics or brunch.

Make Ahead and Storage

Storing Leftovers

Allow your soup to cool slightly before transferring it into airtight containers. Zucchini Potato Soup will keep in the refrigerator for up to four days. The flavors deepen after a night in the fridge, and you’ll love grabbing a quick, tasty meal straight from the pot.

Freezing

If you want to stock up for busy days, let the soup cool completely, then freeze in portions. Be mindful that dairy soups can sometimes separate after thawing, but a quick blitz with your blender when reheating will bring everything back together. It’s such a relief to have this wholesome soup waiting in your freezer.

Reheating

To reheat, gently warm on the stovetop over low heat, stirring occasionally to avoid scorching. If you notice the soup is too thick after chilling, add a splash of broth or milk until the texture is just right again. Microwaving works too—just cover and stir every minute to ensure even heating.

FAQs

Can I make Zucchini Potato Soup vegetarian?

Absolutely! Simply swap the chicken broth for a rich vegetable broth. The soup will still be deliciously savory and totally satisfying for vegetarians.

What’s the best way to blend the soup?

An immersion blender is the quickest and least messy method, but a regular blender works too—just be sure to let the soup cool for a few minutes and don’t fill the blender more than halfway to avoid spills.

Can I add extra veggies or change the herbs?

Definitely! This soup welcomes creativity. Try stirring in spinach, peas, or even roasted garlic. Swap herbs to suit your taste—fresh basil, parsley, or even a hint of tarragon can completely change the soup’s character.

How thick or thin should Zucchini Potato Soup be?

It’s totally up to you! Add more broth for a lighter, sippable soup, or incorporate the potato flakes (or extra potatoes) to make it hearty and spoon-coating. Either way, it’ll be delicious.

Is this soup good served chilled?

Absolutely! In the heat of summer, chilled Zucchini Potato Soup is unexpectedly refreshing—just let it cool fully in the fridge and taste for seasoning before serving.

Final Thoughts

There’s just something special about a bowl of Zucchini Potato Soup: it’s wholesome, comforting, and bursting with garden flavors that everyone can appreciate. I truly hope you’ll make this recipe your own and share it with the people you love—happy cooking!

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