Zucchini Potato Soup is rich, cozy comfort food with a velvety Yukon Gold potato base and a blend of flavorful vegetables. Dijon mustard and paprika add a savory depth that sets it apart from ordinary potato soup. If you love broccoli cheddar soup, this cheesy version with zucchini is an irresistible upgrade you'll want to make on repeat.
Zucchini Potato Soup Recipe Essentials
- 🍽️ Course: Soup (Lunch or Dinner)
- ⏱️ Cooking Time: 35 minutes
- 🍴 Servings: 8
- 🧄 Flavor Profile: Creamy, cheesy, savory, comforting, with smoky paprika and a bright hint of lemon.
- 🍚 Best Served With: Crusty bread, garlic toast, crackers, or a simple green salad.
- 🧊 Make Ahead?: Yes, refrigerate for up to 4 days, or freeze (without the dairy) for up to 3 months.
Summarize and Save This Content On
I came up with this recipe when I was craving broccoli cheddar soup, but had extra garden zucchini sitting in my fridge that needed to be used.
The blended soup base turns into the most luscious golden-green bowl that's hearty enough for lunch or dinner. Now, this cheesy vegetable soup is one of those cozy recipes I look forward to making every zucchini season.
If you love creamy potato soup, you should try creamy potato and hamburger soup and sausage kale potato soup.
Why You'll Love This Recipe
- It's naturally gluten-free: The ingredients in this creamy potato vegetable soup are naturally gluten-free, making it perfect for anyone with an allergy.
- It's great for meal prep: Since this zucchini and potato soup freezes well, it's great for meal prep. Enjoy it for lunch throughout the week or as a quick repeat dinner.
- It's kid-approved: The creamy consistency and cheesy flavor are even appealing to kids and picky eaters.
Ingredients
Below you'll find the most important ingredients for this blended vegetable soup with cheese. They all play a part in the final texture and flavor!
- Yukon Gold potatoes: These are naturally buttery and blend well into a silky consistency, making them the ideal choice for this zucchini soup. It's also why I use them in this easy potato stew.
- Dijon mustard: Just like in cheese sauces, this is used to round out the flavor, and it serves the same purpose in this recipe. The tanginess goes perfectly with the cheddar.
- Smoked paprika: This adds a subtle smokiness to the soup without making it spicy. It's a unique ingredient that works well with the other elements.
- Shredded cheddar: I prefer to grate the cheese fresh because it melts more smoothly. Pre-packaged shredded cheese has anti-caking agents to help keep it from clumping together. Use mild or sharp cheddar, depending on how strong you want the cheesy flavor to be.
- Lemon juice: This is added at the end to brighten up the overall flavor of the zucchini potato broccoli soup.
- Milk and heavy cream: The milk provides body to the soup, while the cream is responsible for richness. Together, they help make the consistency smooth and velvety.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Vegetarian: Use vegetable broth instead of chicken broth to make a vegetarian-friendly version.
- Dairy-free: Also go with vegetable broth, but omit the cheese and use cashew or coconut cream in place of heavy cream and coconut milk instead of regular.
- Add bacon or ham: Add ½ cup of chopped cooked bacon or diced ham to add some protein and a little extra salty flavor.
- Only blend halfway: Leave some chunks of veggies for texture instead of blending them all smooth.
How to Make Easy Zucchini Potato Soup
To get started, make sure all of your veggies are chopped and ready. Then, soften the onions and garlic before you cook the vegetables for this creamy zucchini broccoli potato soup.
Step 1: Cook down the veggies. Saute the onions and garlic, and then add the broccoli and zucchini to the pot. Cook for about 5-6 minutes.
Step 2: Add broth, potatoes, and simmer: Add the potatoes, spices, and broth, and bring to a boil. Once it boils, reduce the heat to a simmer, and cook for 20-25 minutes, or until the potatoes are tender.
Step 3: Blend it. Use an immersion blender to puree the soup until it's silky smooth. You can transfer the soup to a regular blender if you don't have one. Just be sure to blend in batches, only filling the blender halfway to prevent burns.
Step 4: Finish with dairy. Reduce the heat to low and add the milk, cream, Dijon, and shredded cheddar. Stir until fully melted, and finish with the lemon juice before serving with Italian cheese bread.
Expert Tips
- Cover partially while blending: When blending the soup with the immersion blender, cover the pot partially with a kitchen towel. This will prevent splatter that could burn you.
- Keep the heat low after adding dairy: After pouring in the milk and cream, keep the heat low. High heat can curdle dairy products.
- Season to taste before serving: Once the soup comes together, taste test it before adding additional salt or other spices to ensure that you don't overseason it.
- Using a Dutch oven is ideal: I love using a Dutch oven to make this zucchini and potato soup because the heavy bottom helps prevent dairy from scorching and helps distribute the heat much more evenly than an ordinary pot.
- Storage directions: Transfer leftovers into an airtight container and refrigerate them for up to 4 days.
- Reheating the leftovers: The soup is best reheated in a pot over low heat. Add a splash of milk broth or water to help loosen it up, if needed.
This copycat Panera broccoli cheddar soup is perfect when you want to skip the potatoes and zucchini.
Serving Suggestions
- Toppings: Sprinkle your favorite croutons or grated Parmesan cheese on your bowl of this potato soup. You can also add some wonton crisps for crunch.
- Side ideas: Keep it simple with a green salad or try this pizza pasta salad as a side dish to make a complete dinner.
- Sandwich pairings: Enjoy a cup of this soup for lunch with half a grilled cheese with Gouda or grilled ham and cheese sandwich on the side.
Zucchini Potato Soup Recipe FAQs
This happens when it separates. After adding the dairy products, keep the heat low. High heat can cause the cream and milk to curdle, and the cheese to clump. Both of these can make the soup grainy instead of smooth.
Simmer the soup uncovered for additional time, starting with 5-10 minutes. This lets the liquid evaporate, helping it thicken further.
Yes, but it's best to freeze it without the dairy for the best results. Transfer it to a freezer-safe container once fully cooled and freeze it for up to 3 months. Thaw it overnight in the fridge and reheat over low heat. Once warm, add the milk, cream, and cheese. If you have already added the dairy, you can freeze the soup but it may be a bit grainy when thawed. Heat over low heat and stir well with a whisk to help smooth it out.
Sure! Add all the ingredients except the dairy products, and cook them on low for 6-7 hours. Blend and add the milk, cream, and cheese. Then, allow it to warm and the cheese to melt for about 30 minutes.
Yes! You can add it straight from frozen, too. Follow the recipe instructions and add it at the same time you would add the fresh.
More Creamy Soup Recipes
Do you like creamy soup recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Zucchini Potato Soup
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.
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