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creamy zucchini potato soup

Sorry this recipe for zucchini potato soup is not so healthy. It has cream, cheddar cheese and chicken broth that can be switched for healthier ingredients.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Main Course, Side Dish
Cuisine American
Servings 4
Calories 529 kcal

Ingredients
  

  • 2 tbsp butter
  • 1 medium yellow onion, diced
  • 1 minced garlic
  • 1/4 tsp dry rosemary 
  • 1/4 tsp dry thyme
  • dash Salt & pepper to taste
  • pinch cayenne
  • 5 cups zucchini, peel on, cut in chunks
  • 4 cups chicken broth
  • 1 tbsp soy sauce
  • 2 medium potatoes, peeled, diced
  • 1/2 cup half & half
  • 1 cup cheddar cheese shredded

Instructions
 

  • 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

Notes

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