This easy potato zucchini soup is a dreamy blend of creamy potatoes and fresh zucchini. You are 7 simple ingredients and 30 minutes away from comfort food bliss.
If you love creamy vegetable soups, you’re in the right place! Try my Broccoli Cheddar Soup, too.
Zucchini Soup Recipe Ingredients
Here is what you need to know about the simple ingredients that make up this soup:
- Unsalted Butter. If you only have salted butter, go easy when you season the soup with salt.
- Leek or onion. Leek is milder than onion and is packed with gut-friendly prebiotic fiber. I love to use it in soups to change things up, but you can absolutely use onion with perfect results.
- Fresh Garlic cloves
- Veggie or chicken broth.
- Russet potatoes. These soften up and mash in so easily. Use Yukon gold for this recipe if you don’t have russets. Try my Easy Potato Soup recipe, too.
- Zucchini. Try my Vegetable Orzo Soup with Zucchini as well!
- Cream or a heavy cream substitute.
Full ingredient quantities at the bottom of the article in the recipe card.
How to Make Potato Zucchini Soup
- Add in the cubed potato and cover the pot with a lid. Simmer or boil the potatoes until soft and totally tender, for about 12 minutes.
- In a large saucepan or pot, melt your unsalted butter over medium heat. Add in the leek or onion and cook it gently, for about 5 minutes or until it has softened. Add in the garlic and cook it for another minute. Stir in your broth.
- Add in the zucchini, cream, and season with salt and pepper. Cover the pot with a lid and continue cooking the ingredients until the zucchini is just tender, 5 minutes or a bit longer will do.
- Blend your soup with an immersion blender or standing blender. Work in batches unless you have a Vitamix or a piece of equipment with vents. Blend on high speed until it’s silky smooth.
Serving Suggestions
Check out a few of my recipes that’ll go beautifully with this soup:
Make Ahead and Storage
You can whip up this entire recipe ahead of time.
- Package your soup in an airtight container and keep it in the refrigerator. This soup will keep for 3 to 4 days if chilled in the fridge.
Variations of Potato Zucchini Soup
This soup is a fantastic base recipe to add to. Here are a few ways to adjust this recipe:
- Vegan version: to whip up a vegan version, substitute the cream for plant-based milk or coconut cream. Use veggie oil instead of butter and a veggie broth.
- Gluten-free version: this soup is naturally gluten free as long as you read the label to choose gluten free broth.
- Spicy: for a little punch, add some cayenne pepper or dried chili flakes to the pot. Diced jalapenos are a good addition too.
- Cheese and herbs: add 1/2 a cup of chopped fresh herbs and a little goat’s cheese or grated Parmesan just before serving. Basil, cilantro, and parsley will all do nicely.
- Vegetables: Add in a few diced carrots and celery if you like. You can swap the zucchini for broccoli, or make my Broccoli Cheddar Soup.
Pro Tips and Tricks
- For an ultra-smooth soup, be sure to cook the potatoes until very tender. Try my Instant Pot Potato Soup recipe, too!
- Add the zucchini once the potatoes are soft and cook until just tender. This preserves the beautiful bright green and fresh flavor.
- If using a standing blender that wasn’t designed for hot foods (unlike a Vitamix, which has steam vents), puree the soup in 2-3 batches, or the steam may blow the lid off. Wear oven mitts during the blending process.
Other soup recipes you won’t want to miss
Potato Zucchini Soup
Warm up with this creamy potato zucchini soup: Comforting, filling, budget-friendly & gluten-free. Ready in 30 mins & great for the whole family.
Video
Ingredients
- 4 tbsp unsalted butter
- 1 chopped leek or onion
- 1 clove garlic minced
- 3 cups broth
- 1 ⅓ lbs russet potato 2 medium, cut in 1” cubes
- 12 oz zucchini 3 small, diced
- 1 cup cream
- 1 ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Melt butter in a large pot over medium heat. Add leek and cook until soft, about 5 minutes. Add garlic and cook a minute more. Stir in broth.
- Add potato, cover, and cook until very tender, about 12 minutes. Add zucchini, cream, salt and pepper. Cover and continue cooking until zucchini is just tender, 5 minutes more.
- Blend with an immersion blender or carefully transfer to standing blender (work in a few batches unless you have a Vitamix or something similar with steam vents). Blend on high speed until smooth.
Notes
Ensure your potatoes cook well and are completely soft before blending. This will help ensure you get a silky and creamy texture to your soup.
Cook the garlic gently and only for a minute or so. You don’t want it to burn, or it will turn the soup a little bitter.
Blend the soup in batches unless you have a pro machine with vents.
Recommended toppings/pairings: grated fresh parmesan cheese, black pepper, croutons, or a melty grilled cheese sandwich.
Nutrition
Calories: 309kcal | Carbohydrates: 25g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 1083mg | Potassium: 639mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1441IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
Just finished making this – absolutely DELISH!!! I added some red pepper flakes to give it a kick. Also added close to 4 cups of water as I used “Better than Bouillon.” My first time using a leek, wasn’t even sure how to cut it, ha ha!!!
In all, super simple to make, highly recommend!!!!!
Thank you!!!
This was delicious! I’ve made it once with potato and the second time I had bone so substituted with cauliflower and oh my! So gooood. A must try recipe that is perfectly seasoned and balanced
WOW!!! I need to increase my potassium and I also am Lactose intolerant and Gluten sensitive. I’m always searching for recipes that are quick, nourishing that accomodate my dietary needs and budget.
Well…this one checked all the boxes and then some. It tastes so rich and creamy! The best is that it’s so easy to make. I used lactose free cream and didn’t have to use any gluten. The potatoes added alot of potassium and provided the extra creaminess that I miss. I added the cream in the last 5 minutes as I didn’t know how it would react if I followed the recipe. I also added 2 cups of spinich in the last 5 minutes.
I feel that that I’ve been unleased & I can make lots of variations. I’m going to try pumpkin or butternut next. Thank you so much for sharing such a wonderful recipe. This is exactly what I’ve been looking for, it’s so satisfying1
I’ve wanted soup for when I was sick but didn’t find looking through some books we had. This is going to be helpful.
I can’t wait to try this soup. Sound very tasty and healthy.
I am loving the sound of this especially as it’s a bit cold today. This would make a really lovely, tasty, warming, and comforting meal. I know I’d really love to try this soup.