Zucchini Potato Soup
Creamy, comforting, and packed with wholesome veggies, this Zucchini Potato Soup is the ultimate cozy meal for any season. With tender zucchini, hearty russet potatoes, and a blend of aromatic garlic and onions, this luscious soup strikes the perfect balance of light and filling. Blended to silky perfection and enriched with creamy milk (or a dairy-free alternative), it’s a versatile dish that caters to various dietary preferences. A subtle touch of fresh parsley and optional parmesan cheese adds brightness and depth, making each bowl irresistibly fragrant. Ready in just 45 minutes, this easy one-pot recipe is ideal for busy weeknights or meal prep, serving up to four generous portions. Pair it with crusty bread for the perfect meal and savor every spoonful of this warming, veggie-forward delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, chopped zucchini
- 2 medium, peeled and diced russet potatoes
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley
- 0.25 cup, grated parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until it becomes translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped zucchini and diced potatoes to the pot. Stir everything together and cook for 5-6 minutes to lightly soften the vegetables.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Raise the heat to bring the mixture to a boil.
Once boiling, lower the heat to a simmer. Cover the pot with a lid and cook for 20 minutes, or until the potatoes are tender.
Turn off the heat and allow the soup to cool slightly. Use an immersion blender to puree the soup directly in the pot, or carefully transfer small batches to a blender. Blend until smooth.
Return the pureed soup to low heat. Stir in the milk, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until heated through.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and grated parmesan cheese, if desired.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 11179 mg | 486% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 75.5 g | ||
| Protein | 64.1 g | 128% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1348 mg | 104% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 5595 mg | 119% | |
*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.
