How to Make Zucchini Potato Soup - A Step-by-Step Guide

There's something so comforting and satisfying about a warm bowl of soup on a chilly day. And when it comes to nourishing and hearty soups, zucchini potato soup is a standout. This soup is a delicious way to use up those excess zucchinis from your garden or the farmer's market, and it's the perfect way to sneak in some extra veggies into your diet. Not to mention, the combination of zucchini and potatoes creates a creamy and rich texture that's hard to resist.

With just a handful of s...

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Ingredients

  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Total Time: 1 hr
  • Servings: 8

  • Melt butter in a large saucepan over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add diced potato, zucchini, basil, thyme, rosemary, and white pepper; continue to cook and stir until zucchini is soft, about 5 minutes.
  • Add broth and bring to a simmer; cook until potatoes are soft, about 15 minutes.
  • Puree soup with an immersion blender until smooth; add milk and stir until heated through, without boiling. Stir in potato flakes if needed to thicken the soup. Season to taste with soy sauce and garnish with dill weed.
  • Nutrition

    133 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 3mg
    • Sodium: 183mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 5g
    • Vitamin C: 49mg
    • Calcium: 86mg
    • Iron: 2mg
    • Potassium: 861mg