Name: Creamy Potato & Zucchini Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs zucchini, cubed (no need to peel); ½ lb yellow potatoes, peeled and cubed; 1 yellow onion, diced; 2 celery stalks, diced; 6 cloves garlic, minced; 2 tbsp avocado oil; ½ tsp dry oregano; ½ tsp salt; ¼ tsp black pepper; 4 cups vegetable or chicken broth; 2 tbsp Worcestershire sauce; 2 tsp fresh thyme leaves; 2 cups full-fat cottage cheese; 1 ½ cups shredded cheddar cheese; ¼ cup heavy cream

Jump to Recipe

Introduction

This creamy Potato & Zucchini Soup is a comforting and flavorful dish that’s surprisingly light and packed with protein. Perfect for a cozy meal any day of the week, it combines fresh vegetables with rich cheeses to create a smooth and satisfying soup.

Creamy Potato & Zucchini Soup Recipe - Recipe Image

Ingredients

2 tbsp avocado oil
1 yellow onion, diced
2 celery stalks, diced
2 lbs zucchini, cubed (no need to peel)
½ lb yellow potatoes, peeled and cubed
6 cloves garlic, minced
½ tsp dry oregano
½ tsp salt
¼ tsp black pepper
4 cups vegetable or chicken broth
2 tbsp Worcestershire sauce
2 cups cottage cheese, full fat works best
1 ½ cups shredded cheddar cheese
¼ cup heavy cream
2 tsp fresh thyme leaves

Instructions

Step 1: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery, and sauté until the onions are translucent.
Step 2: Add the zucchini and potatoes to the pot and sauté for another 5 minutes, stirring occasionally to combine the flavors.
Step 3: Stir in the minced garlic, dry oregano, salt, and black pepper, and sauté for an additional minute until fragrant.
Step 4: Pour in the broth and Worcestershire sauce, then bring the mixture to a simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
Step 5: Remove the pot from heat and stir in the cottage cheese until evenly combined.
Step 6: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until creamy.
Step 7: Return the blended soup to the pot and heat over low flame. Stir in the shredded cheddar cheese and heavy cream, cooking until the cheese melts and the soup is well combined.
Step 8: Finally, stir in fresh thyme leaves, adjust seasoning if needed, and serve warm.

Tips & Variations

For a vegan version, substitute cottage cheese and cheddar with plant-based alternatives and use vegetable broth.
Adding a pinch of smoked paprika or cayenne pepper can give the soup a subtle smoky or spicy kick.
If you prefer a chunkier texture, blend only half the soup and leave the rest in pieces.
Fresh herbs like parsley or chives make great garnishes to brighten the flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain a smooth texture. You may need to add a splash of broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this soup?

Yes, you can swap cheddar for other melting cheeses like Monterey Jack or Gruyère for a different flavor profile. Just ensure they melt well to keep the soup creamy.

Is it necessary to peel the zucchini or potatoes?

Peeling the zucchini is optional as the skin softens during cooking and adds extra nutrients, but the potatoes should be peeled for a smoother texture.