Zucchini Potato Soup

This Zucchini Potato Soup is a rich and velvety comfort food fit for lunch or dinner. Made with fresh veggies and plenty of cheese, it’s hearty and delicious.

Prep Time15

Cook Time35

Total Time50

Servings:

Calories: 270kcal

Author: Karin and Ken

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion diced
3 cloves garlic minced
2 medium zucchini chopped
3 cups broccoli florets chopped
1 ½ pounds Yukon Gold potatoes peeled and diced
4 cups chicken broth
2 teaspoons Italian seasoning
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup whole milk or half-and-half
½ cup heavy cream
1 teaspoon Dijon mustard
1 cup freshly shredded cheddar cheese
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley chopped

Optional Toppings

Croutons
Extra shredded cheddar cheese
Chopped fresh parsley

Instructions

In a large Dutch oven, heat the butter and olive oil over medium heat. Add the onion and cook for 5 to 6 minutes, or until softened.
Stir in the garlic and cook for 30 seconds.
Add the zucchini and broccoli and cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften and the zucchini develops a little color.
Stir in the potatoes, Italian seasoning, smoked paprika, salt, and pepper. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 20 to 25 minutes, or until the potatoes are very tender.
Using an immersion blender, carefully blend the soup until smooth.
Reduce the heat to low and stir in the whole milk or half-and-half, heavy cream, Dijon mustard, and cheddar cheese. Heat gently, stirring until the cheese is melted, but do not allow the soup to boil.
Stir in the lemon juice and fresh parsley before serving.

Notes

Partially cover the pot with a kitchen towel while using an immersion blender. This helps prevent hot soup from splattering.
Keep the heat low after adding the milk, cream, and cheese. High heat can cause the dairy to separate, leaving the soup grainy instead of smooth.
If the soup is thinner than you'd like, simmer it uncovered for 5–10 more minutes. This allows excess liquid to evaporate and naturally thickens the soup.

Nutrition