There’s just something so incredibly comforting about a warm bowl of soup, isn’t there? Especially when the weather starts to turn a bit chilly or you’re just craving something hearty and good for you. My Zucchini Potato Soup is exactly that – simple, satisfying, and ridiculously easy to whip up. Seriously, if you’ve got a whole bunch of zucchini from the garden that you don’t know what to do with, this is your answer! This soup came about on one of those frantic weeknights where dinner needed to be on the table *yesterday*. It’s become a go-to for me because it’s so forgiving and always turns out so delicious, you’d never guess how little effort it took.
Why You’ll Love This Zucchini Potato Soup
Seriously, this soup is a weeknight dinner dream! Here’s why you’ll be making it again and again:
- Super Easy: You just toss everything into one pot. It’s practically foolproof!
- Quick to Make: Ready in about 45 minutes from start to finish. Perfect for those busy evenings.
- Hearty & Soothing: It’s filling enough to be a meal, with that perfect tender texture from the potatoes and zucchini.
- Uses What You Have: Great for using up garden zucchini or pantry staples.
Ingredients for Your Zucchini Potato Soup
You’ll be amazed at how these simple ingredients come together! Here’s what you’ll need to make this delicious Zucchini Potato Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, chopped (no need to peel!)
- 2 medium potatoes, peeled and diced (Yukon Golds or Russets work great!)
- 4 cups vegetable broth
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Essential Equipment for Zucchini Potato Soup
You don’t need a fancy setup for this simple soup! Just grab a big pot – a Dutch oven or any large soup pot will do perfectly. You’ll also need a good knife and a cutting board for chopping up all those veggies. Having the right tools, like a good knife for prepping ingredients similar to how you’d prepare garlic herb roasted potatoes, makes everything so much smoother. A measuring cup for the broth is helpful too, but honestly, this recipe is so forgiving, you can eyeball a lot of it!
Step-by-Step Guide to Making Zucchini Potato Soup
Okay, let’s get cooking! This soup is honestly so straightforward, it practically makes itself. You’ll be sitting down to a warm, delicious bowl before you know it. Just follow these simple steps and you’ll have the best Zucchini Potato Soup ever!
Sautéing Aromatics for Zucchini Potato Soup
First things first, grab your biggest pot and get it over medium heat. Drizzle in that olive oil – just a tablespoon is all you need – and let it warm up. Toss in your chopped onion and let it soften for about 5 minutes. You want it to get nice and translucent, not browned. Then, add your minced garlic and stir it around for just a minute until you can smell that amazing garlicky aroma. Be careful not to burn it!
Adding Vegetables and Broth
Now for the stars of the show! Stir in your chopped zucchini (no need to peel them, trust me!) and the diced, peeled potatoes. Give everything a good stir to coat it a bit with all those yummy aromatics. Next, pour in the vegetable broth. This is where it all starts coming together! Season it up with your salt and pepper right now – it’s easier to adjust later if needed, but this gets the flavor going.
Simmering Your Zucchini Potato Soup to Perfection
Bring the whole pot to a nice boil, then immediately turn down the heat to low. You want it to be a gentle simmer, just barely bubbling. Pop a lid on it and let it cook for about 20 to 25 minutes. You’re looking for the potatoes to be fork-tender. Seriously, just poke one with a fork – if it slides right off, you’re golden! The zucchini should be tender too, but I always say don’t overcook it; we want it to still have a tiny bit of bite.
Tips for the Best Zucchini Potato Soup
Alright, so making this Zucchini Potato Soup is already pretty easy, right? But if you want to take it from “good” to “OH MY GOODNESS, this is amazing!”, I’ve got a few little tricks up my sleeve. Trust me, these have been tried and tested in my kitchen many, many times!
First off, the quality of your veggies really matters. Always try to use fresh zucchini – you know, the ones that feel firm and have a nice, bright green color. Same goes for the potatoes! If you happen to have some fresh corn kicking around, tossing in a cup of kernels towards the end of simmering adds this wonderful sweetness that just brightens everything up – kind of like in my zucchini corn chowder!
Now, if you like your soup a little thicker and creamier, don’t even worry! You can totally blend a portion of the soup with an immersion blender right in the pot, or scoop some out into a regular blender and carefully pulse it until smooth, then stir it back in. Just be super careful when blending hot liquids! It gives it this lovely, velvety texture without needing any heavy cream. Oh, and don’t forget to taste and adjust your salt and pepper at the end – that’s my final check before serving!
Ingredient Notes and Substitutions for Zucchini Potato Soup
When you’re whipping up this Zucchini Potato Soup, a few key ingredients make all the difference. For the potatoes, I usually go for Yukon Golds or Russets because they get nice and tender without falling apart completely. But honestly, any good all-purpose potato will totally work here!
And the broth! Vegetable broth is my go-to because it keeps this soup nice and light and vegetarian-friendly. But if you’re not worried about that, chicken broth adds a richer flavor profile that’s also super delicious. Just use what you have or what you love best. Even water with a little extra seasoning can work in a pinch, but the broth really gives it that foundational flavor. Don’t be afraid to play around!
Serving and Storage for Zucchini Potato Soup
This Zucchini Potato Soup is pretty fantastic all on its own, but a few little extras can make it even more special! I love topping mine with a dollop of sour cream or Greek yogurt for a tangy creaminess, and a sprinkle of fresh chopped parsley or chives always adds a nice pop of color and freshness. A few crunchy croutons or even some shredded cheddar cheese are also yummy additions if you’re feeling it!
Got leftovers? Lucky you! This soup stores beautifully. Just let it cool down completely, then pop it into an airtight container in the fridge. It’ll keep well for about 3-4 days. When you’re ready to reheat, just pour it into a pot over low heat and warm it gently until it’s toasty hot. You might need to add a splash more broth or water if it’s thickened up a bit, but it usually just needs a gentle stir!
Frequently Asked Questions About Zucchini Potato Soup
Can I make Zucchini Potato Soup ahead of time?
Absolutely! This Zucchini Potato Soup actually tastes even better the next day as the flavors have more time to meld together. Just make sure to store it in an airtight container in the fridge and reheat it gently on the stovetop. It holds up really well!
What are the best potatoes for Zucchini Potato Soup?
For a soup like this, I really love using Yukon Gold or Russet potatoes. Yukon Golds give you a nice creamy texture without getting too mushy, and Russets break down a bit more, which can help thicken the soup naturally. Waxy potatoes like red bliss can also work, but they tend to hold their shape more, so just dice them a bit smaller if you use those!
How can I make this Zucchini Potato Soup creamier?
There are a few easy ways to make this Zucchini Potato Soup wonderfully creamy! My favorite trick is to use an immersion blender to blend about a third of the soup right in the pot until it’s smooth, then stir it back in. This adds body and creaminess without any dairy. Alternatively, you can scoop some of the cooked veggies and broth into a regular blender (carefully!) and blend until smooth before returning it to the pot.
Nutritional Information for Zucchini Potato Soup
Just a heads-up, the nutritional info for this Zucchini Potato Soup is an estimate, you know? It can totally change depending on the exact brands you use and how you measure things. That said, a typical serving (about 1/4 of the recipe) usually comes in around 150-200 calories, with maybe 5-7g of fat, 3-4g of protein, and about 25-30g of carbs. It’s a pretty wholesome bowl, perfect for enjoying without piling on the guilt! For more clean eating ideas, check out my other recipes!
Zucchini Potato Soup
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in chopped zucchini and diced potatoes.
- Pour in vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
- Serve hot.