Zucchini Potato Soup Recipe
A comforting and hearty Zucchini Potato Soup recipe that is packed with flavors of fresh zucchinis, potatoes, and aromatic herbs. This creamy soup is perfect for a cozy meal on a chilly day.
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Soup:
- 2 tablespoons butter
- 2 onions, chopped
- 2 potatoes, peeled and diced
- 8 zucchinis, chopped
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground white pepper
- 4 cups chicken broth
- 1 cup whole milk
- ¼ cup dry potato flakes (Optional)
- 1 tablespoon soy sauce
- 4 tablespoons chopped fresh dill weed
Instructions
- Melt Butter and Cook Onion: In a large saucepan over medium heat, melt butter. Add chopped onions and cook until softened, about 5 minutes.
- Add Vegetables and Herbs: Stir in diced potatoes, zucchinis, basil, thyme, rosemary, and white pepper. Cook until zucchinis are soft, about 5 minutes.
- Add Broth and Simmer: Pour in chicken broth and bring it to a simmer. Cook until potatoes are tender, about 15 minutes.
- Puree the Soup: Use an immersion blender to puree the soup until smooth. Stir in milk and heat without boiling.
- Thicken and Season: If desired, add potato flakes to thicken the soup. Season with soy sauce and garnish with dill weed before serving.
Notes
- You can adjust the consistency by adding more broth for a thinner soup or simmering longer for a thicker texture.
- Feel free to customize by adding other herbs or spices to suit your taste preferences.
Find it online: https://marthatasty.com/zucchini-potato-soup-recipe/
