Zucchini and Potato Soup
Creamy, comforting, and packed with wholesome vegetables, this Zucchini and Potato Soup is the perfect recipe for cozy nights or when you crave something nourishing yet simple. Made with tender zucchini, hearty potatoes, and aromatic garlic and onion, this velvety soup gets its rich texture from a blend of pureed vegetables and a touch of milk or cream. Fresh thyme and a simmered bay leaf infuse subtle earthy flavors, while a garnish of chopped parsley brightens every bowl. Ready in under an hour and made with pantry staples like vegetable broth and olive oil, this one-pot wonder is as easy as it is delicious. Serve it with crusty bread for a satisfying meal that’s both vegetarian and family-friendly. Perfect for meal prep or a quick weeknight dinner, this soup combines healthful ingredients with indulgent flavor in every spoonful.
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Recipe Information
Ingredients
- 3 medium zucchini
- 3 medium potatoes
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup milk or cream
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Wash and chop the zucchini and potatoes into small cubes. Set aside.
Finely dice the onion and mince the garlic cloves.
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the zucchini and potatoes. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth. Add the thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook until the potatoes and zucchini are tender, approximately 20 minutes.
Remove the bay leaf. Use an immersion blender to carefully purée the soup until smooth. Alternatively, blend in batches using a countertop blender, then return the soup to the pot.
Stir in the milk or cream and heat gently over low heat, being careful not to let the soup boil.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley. Optionally, pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 10355 mg | 450% | |
| Total Carbohydrate | 259.2 g | 94% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 81.0 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 644 mg | 50% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6800 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
