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A bowl of creamy Zucchini Potato Soup, garnished with zucchini, potatoes, bacon bits, and herbs.

Zucchini Potato Soup

A simple and hearty soup made with zucchini and potatoes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 2 medium Zucchini chopped
  • 2 medium Potatoes peeled and diced
  • 4 cups Vegetable broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Equipment

  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 minute more until fragrant.
  4. Stir in chopped zucchini and diced potatoes.
  5. Pour in vegetable broth, salt, and pepper. Bring to a boil.
  6. Reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
  7. Serve hot.

Notes

You can add other vegetables like carrots or celery. For a creamier soup, blend a portion of the soup before serving.