There’s something deeply comforting about a bowl of zucchini and potato soup – velvety, nourishing, and perfect for any season. Whether you’re craving a cozy fall meal or a light summer dinner, this easy creamy potato zucchini soup will quickly become a household favorite.
This zucchini and potato soup is popular year-round, but it really shines in late summer and early fall, when fresh zucchini are abundant. If you celebrate Ramadan, a light vegetable soup like this one is the perfect way to break up your fast. It’s also the perfect way to use Middle Eastern zucchini- what we call koosa.
If you want to see more about what you can do with koosa, check out these recipes: Middle Eastern Stuffed Zucchini, and the delicious version of stuffed zucchini in yogurt sauce.
Jump to:
- What makes this recipe so good:
- What makes this the perfect Every Little Crumb recipe:
- Ingredients you need:
- How to make zucchini and potato soup:
- Pro Tip
- How to serve this zucchini and potato soup:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Zucchini and Potato Soup
What makes this recipe so good:
- If you use vegetable stock, this is a great vegetarian recipe (and can easily be made vegan).
- Made with simple pantry staples — just zucchini, potatoes, and aromatics.
- Creamy and rich, yet surprisingly light. The zucchini and potatoes blend until silky smooth and velvety, so you need just a touch of cream.
- Perfectly seasoned with thyme and a hint of nutmeg for cozy flavor.
- Freezer-friendly and meal prep approved!
What makes this the perfect Every Little Crumb recipe:
It’s so simple. You truly need very little effort and time to make this, but it’s hearty, filling and super healthy. It also uses koosa, which is a typical Middle Eastern ingredient. You can even use just the cores of Zucchini after stuffing it for some of our typical stuffed vegetable recipes.
Ingredients you need:
- Olive oil – My favorite way to start off any soup or stew
- Onion – I usually use a yellow onion, use whatever you have on hand
- Garlic cloves – You can add more or less depending on your preference
- Zucchini – You can use Middle Eastern zucchini (koosa), regular zucchini, yellow squash, it all works
- Potatoes
- Chicken or vegetable stock – Vegetable stock keeps this vegetarian. If you only have bouillon, dissolve one cube in 4 cups hot water.
- Salt – Adjust to taste; start with less and season as you blend.
- Dried thyme – You can also substitute with oregano
- Black pepper – Freshly cracked gives better flavor.
- Nutmeg (optional) – A pinch enhances creaminess and depth.
- Heavy cream (whipping cream) – For the perfect touch of creaminess finish. Substitute with coconut cream or half-and-half for lighter versions.
See recipe card below for quantities.
How to make zucchini and potato soup:
- Step 1: Heat olive oil in a large pot and add the chopped onion.
- Step 2: Cook for 6–8 minutes, stirring, and add garlic and cook for another minute.
- Step 3: Add the diced zucchini and potatoes, and sauté for about 5 minutes.
- Step 4: Pour in your stock, then add salt, thyme, black pepper, and nutmeg. Cover and simmer until vegetables are tender.
- Step 5: Stir in the cream.
- Step 6: Blend until smooth and creamy.
Hint: If you like a chunkier soup, don’t blend until smooth, just give it a couple of pulses to combine the ingredients cohesively.
Pro Tip
Really sweat the onions out until soft, be patient. This will add such a great base of flavor to the soup.
How to serve this zucchini and potato soup:
- Keep it simple- A big bowl of soup, with a squeeze of lemon.
- Extra carb love- Serve alongside some crusty bread, pita bread, croutons on top, or even better, in a bread bowl!
- With rice – My father in law loves having soup poured over some fluffy rice. Honestly I get it! Extra comfort
Recipe variations:
- Spicy: Add a pinch of chili flakes or a dash of cayenne for heat.
- Squash soup: Use gray squash or yellow squash or even butternut squash instead of the zucchini
- Vegan: Use vegetable stock and coconut cream, or leave out the addition of cream entirely.
Storing Leftovers:
Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cooled soup can be frozen for up to 3 months. Reheat gently and stir in a splash of cream or stock to restore consistency.
See this potato and leek soup on my website!
Expert tips and tricks:
- Try to cut the veggies (potatoes, zucchini, onion) in equal size cubes so they cook at the same time.
- At each level of sauteing (onions, then garlic, then potato and zucchini) take your time sauteing. It’ll really build the flavor in the soup.
- Taste the seasoning and adjust, add any spices you like!
Top Tip
Serve this with sourdough croutons for an ultimate soup experience- they are really simple to make too!
Recipe FAQs:
Absolutely. You can just omit the cream entirely, it’ll still be delicious. Another option is to substitute it with milk, or half and half. You can also go dairy free and use coconut milk or unsweetened coconut cream!
Yes, just briefly blend, or even mash the cooked vegetables to have more texture to the soup.
Not at all, just clean them well. The zucchini skin gives great color and a fiber boost too!
You can blend the soup in batches in a regular countertop blender!
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this soup:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!
Stay in touch with me through social media @ Instagram, Pinterest, and Facebook. Don’t forget to tag me when you try one of my recipes!
Zucchini and Potato Soup
Ingredients
- 2 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 small to medium zucchini, diced
- 2 potatoes, peeled and diced
- 4 cups chicken or vegetable stock 1 bouillon cubes dissolved in 4 cups hot water
- 3/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- pinch nutmeg, optional
- 1/2 cup heavy cream (whipping cream)
Instructions
- In a large saucepan, heat the oil over medium heat until melted. Add the onion and cook until softened, 6-8 minutes, stirring frequently.
- Add the garlic, and cook for another minute, then add the zucchini and potatoes and saute for 5 minutes.
- Add the stock, salt, dried thyme, pepper and nutmeg. Stir to combine. Bring to a boil, then reduce heat to medium low and cover the pan, simmering for 20-25 minutes until vegetables are totally cooked through.
- Stir in the cream, then use an immersion blender to blend the soup until pureed and creamy.
Video
Notes
-For a thicker soup, simmer a few extra minutes uncovered after blending. If it’s too thick, add a splash of stock or water until you get your preferred consistency. Storing Leftovers: -Refrigerate any leftovers in an airtight container for up to 4 days. The flavor actually deepens as it sits. -Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. -Reheat gently on the stovetop or in the microwave, adding a splash of stock or cream to bring back the silky texture.
Leave a Reply