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!
I love creamy soup recipes and have never tried this one. Printed your recipe and can’t wait to give it a try.
Looks like a winning soup recipe for me! This is what comfort foods are made of. Saved the recipe and will be making this soon.
I love potato soup and have been making it with different vegetables recently to try to get more greens in us all. I haven’t tried it with zucchini yet, though, so this will be next here.
I love a good soup recipe. This potato zucchini soup looks like an amazing option. I can’t wait to try it!
I must say, this dish looks incredibly appetizing. As someone who relishes soups and chili i know I am going to love this. Can’t wait to try it.
I love potatoes and zucchini. Yes, the potatoes add carbs but the great taste of a combination like this is worth it.
This looks absolutely delicious. I’m a big fan of potato soup, and I love cooking with zucchini. This seems like a winner to me!
You know, I’ve used zucchini in all kinds of recipes, but I’ve never had it in soup before. It looks really good.
This is soulful soup! Would love to try making this one soon.. Thank you for sharing the recipe! 😉
This soup was simple to make, satisfying and had a great flavor and texture. I used half and half because that’s what I had. I would have liked a bit more zucchini flavor. I made a half recipe and maybe my proportions of potato and zucchini were off so next time I’ll try to add a bit more zucchini.