Creamy Zucchini Potato Soup

Sorry not sorry that this new recipe for creamy zucchini potato soup is not so healthy.  It has cream, cheddar cheese and chicken broth that can easily be switched out for healthier vegan ingredients.  It will be so tasty during the cold winter months served with some fresh sourdough.

Ingredients for Creamy Zucchini Soup

 

• 2 tablespoons butter
• 1 yellow onion, diced
• 1 tablespoon minced garlic
• ¼ teaspoon dry rosemary 
• ¼ teaspoon dry thyme
• Salt & pepper to taste
• Pinch of cayenne
• 5 cups zucchini, peel on, cut in chunks
• 4 cups chicken or chicken broth
• 1 tablespoon soy sauce
• 2 potatoes, peeled, diced
• ½ cup half & half
• 1 cup cheddar cheese shredded

 

How Do You Cut Zucchini For Soup?

I love these tips from cutco for how to cut zucchini.  Using a 7-5/8″ Petite Chef knife, trim off the stem end of the zucchini. Using a tunnel grip, cut the zucchini in half lengthwise. Lay the halves flat on the cutting board and slice into crescents of desired thickness.

Try the tips and adjust as needed.  Do you have a good knife set?  Check out these knife sets for the best help with cutting zucchini or any veggies.  Also check out my article for other great knife sets.

Click for cutco knife set:

Should I remove seeds from zucchini before cooking?

This is probably not necessary because with a small zucchini the seeds are tender and cook up well.

How long do zucchini last in the fridge?

Cut zucchini in the freezer can last up to three months and whole zucchini in the fridge can last up to 1 week.

Instructions for Creamy Zucchini Soup

 

• In a large pot over medium high heat, cook the onions and garlic in butter until soft
• Add in zucchini and seasonings, saute for 5 minutes
• Add in potatoes, broth, and soy sauce stirring to combine
• Bring to a boil then reduce heat and simmer 20-25 minutes
• Use an immersion blender to cream the soup
• Stir in the half and half and cheddar cheese
• Serve with sourdough and a green salad
• Enjoy!

 

Nutritional Information and Facts for Creamy Zucchini Potato Soup

 

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Makes about 2-4 serving

Notes for Creamy Zucchini Potato Soup

Set aside chunks of cooked potato to add after the soup is creamed

Top with sliced green onions

Top with your favorite cheese

Use a potato peeler and add some sliced zucchini skins to top

 

I hope you enjoy this tasty Creamy Zucchini Potato Soup.  It can be made vegan, gluten free and as healthy as you desire.  Try these other Healthy Foodie soup recipes, Potato Leek Soup, Easy Butternut Squash, French Onion for Two, and Vegan Mushroom Barley.