Description
This creamy zucchini potato soup is a comforting and healthy American classic, combining tender potatoes and fresh zucchini in a smooth, flavorful broth enriched with Parmesan and cream. Perfect for a cozy meal, it offers a balanced blend of textures and tastes with a touch of fresh parsley for garnish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 3 medium zucchini, chopped
- 4 cups vegetable broth
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Aromatics: Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and cook for about 4 to 5 minutes until softened and translucent, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Combine Vegetables and Broth: Add the diced potatoes, chopped zucchini, vegetable broth, salt, black pepper, and dried thyme to the pot. Stir to combine all the ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 20 minutes until the potatoes and zucchini are very tender when pierced with a fork.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the pot.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Heat gently over low heat for a few minutes until warmed through, stirring to melt the cheese evenly.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Ladle into bowls and garnish with chopped fresh parsley before serving hot.
Notes
- For a lighter version, substitute half and half or milk for the heavy cream.
- You can blend the soup partially for a chunkier texture if preferred.
- Store leftovers in the refrigerator for up to 3 days and reheat gently on the stovetop.
