Creamy Zucchini and Potato Soup You’ll Love

Begin by washing and chopping the zucchinis and potatoes. Peel and dice the potatoes, and slice the zucchinis. Set them aside.

Chop the onion and mince the garlic.

Cook the Vegetables:

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant.

Simmer the Soup:

Add the diced potatoes and sliced zucchini to the pot, stirring to combine. Pour in the vegetable broth and add salt, pepper, and thyme (if using).

Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.

Blend the Soup:

Once the vegetables are soft, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a countertop blender and blend until smooth.

After blending, return the soup to the pot.

Add the Cream:

Stir in the heavy cream (or coconut cream for a dairy-free option). Adjust seasoning with more salt and pepper, if needed.

Heat the soup over low heat for another 5 minutes to allow the flavors to meld together.

Serve:

Ladle the soup into bowls and garnish with fresh parsley or chives for added freshness and color.

Serve warm with crusty bread or a side of your choice.

Serving and Storage Tips:

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