Creamy Potato & Zucchini Soup Recipe
This creamy Potato & Zucchini Soup is a velvety, flavorful dish that’s surprisingly nutritious, offering a high-protein, low-calorie comfort meal. Made with fresh zucchini, yellow potatoes, savory aromatics, and rich cheeses, it’s perfect for a wholesome main course that comes together in under 40 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 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
Seasonings & Liquids
- 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
Dairy
- 2 cups full-fat cottage cheese
- 1 ½ cups shredded cheddar cheese
- ¼ cup heavy cream
Instructions
- Sauté the aromatics: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery, sautéing until the onions become translucent and fragrant, about 5 minutes.
- Add vegetables: Stir in the cubed zucchini and potatoes, cooking for another 5 minutes while stirring occasionally to slightly soften the vegetables.
- Incorporate seasonings: Add the minced garlic, dry oregano, salt, and black pepper, and sauté for 1 more minute to release the flavors.
- Simmer the soup: Pour in the chicken or vegetable broth and Worcestershire sauce, bringing the mixture to a simmer. Let it cook for 15-20 minutes until the potatoes are fork-tender.
- Blend the soup: Remove the pot from heat and stir in the cottage cheese. Use an immersion blender to blend the soup until smooth, or alternatively, blend in batches using a regular blender.
- Finish with cream and cheese: Return the blended soup to low heat, then stir in the shredded cheddar cheese and heavy cream. Stir gently until the cheese melts and the soup is creamy and well combined.
- Add fresh herbs and serve: Stir in the fresh thyme leaves for a fragrant finish, then serve hot and enjoy your creamy, comforting soup.
Notes
- For a vegan version, substitute cottage cheese and cheddar with plant-based cheese alternatives and use vegetable broth.
- Use low-sodium broth if you want to control the salt content more precisely.
- If you don’t have an immersion blender, a regular blender works well; just blend in batches carefully.
- The soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- Adjust the thickness by adding more broth if desired.
Keywords: creamy potato soup, zucchini soup, healthy soup, high-protein soup, comfort food, cheesy potato soup, easy stovetop soup
