Creamy Potato & Zucchini Soup Recipe

Introduction

This creamy Potato & Zucchini Soup is a deliciously comforting dish that combines fresh vegetables with rich, cheesy goodness. Despite its indulgent flavor, it is surprisingly low in calories and high in protein, making it a satisfying and nutritious meal for any day of the week.

Ingredients

• 2 tbsp avocado oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 lbs zucchini, cubed (no need to peel)
• ½ lb yellow potatoes, peeled and cubed
• 6 cloves garlic, minced
• ½ tsp dry oregano
• ½ tsp salt
• ¼ tsp black pepper
• 4 cups vegetable or chicken broth
• 2 tbsp Worcestershire sauce
• 2 cups full-fat cottage cheese
• 1 ½ cups shredded cheddar cheese
• ¼ cup heavy cream
• 2 tsp fresh thyme leaves

Instructions

1. Step 1: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery, and sauté until the onions become translucent.
2. Step 2: Add the cubed zucchini and potatoes to the pot, then sauté for another 5 minutes, stirring occasionally.
3. Step 3: Stir in the minced garlic, dry oregano, salt, and black pepper. Sauté for an additional minute to release the aromas.
4. Step 4: Pour in the chicken or vegetable broth along with the Worcestershire sauce. Bring the mixture to a simmer, stirring occasionally, and let cook for 15-20 minutes until the potatoes are fork tender.
5. Step 5: Remove the pot from heat and stir in the full-fat cottage cheese.
6. Step 6: Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and puree until creamy.
7. Step 7: Return the blended soup to the pot and heat it over low heat. Stir in the shredded cheddar cheese and heavy cream until the cheese is melted and fully incorporated.
8. Step 8: Stir in the fresh thyme leaves, give it a final taste, and adjust seasoning if needed. Serve warm and enjoy!

Tips & Variations

• For a vegan version, substitute the cheeses and heavy cream with plant-based alternatives such as cashew cream and dairy-free shredded cheese.
• If you prefer a chunkier texture, blend only half the soup and stir the unblended portion back in before serving.
• Adding a pinch of smoked paprika or cayenne pepper can introduce a subtle smoky or spicy kick.
• Using fresh thyme instead of dried brightens the flavor, but dried thyme works well in a pinch—just use about 1 teaspoon.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes?

Yes, Yukon Gold or red potatoes work well as alternatives. They hold their shape nicely and add their own subtle flavor.

Is it necessary to use Worcestershire sauce?

Worcestershire sauce adds a depth of umami flavor, but you can substitute it with soy sauce or omit it if you prefer a milder taste.

Creamy Potato & Zucchini Soup Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This creamy Potato & Zucchini Soup is a rich and flavorful American main course dish that combines tender zucchini, potatoes, and a blend of cheeses for a hearty yet surprisingly low-calorie and high-protein meal. Perfect for a comforting lunch or dinner, it uses simple, wholesome ingredients and comes together in just 40 minutes.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 lbs zucchini, cubed (no need to peel)
• ½ lb yellow potatoes, peeled and cubed
• 1 yellow onion, diced
• 2 celery stalks, diced
• 6 cloves garlic, minced

Spices & Seasonings

• ½ tsp dry oregano
• ½ tsp salt
• ¼ tsp black pepper
• 2 tsp fresh thyme leaves

Liquids & Sauces

• 2 tbsp avocado oil
• 4 cups vegetable or chicken broth
• 2 tbsp Worcestershire sauce
• ¼ cup heavy cream

Dairy

• 2 cups full fat cottage cheese
• 1 ½ cups shredded cheddar cheese

Instructions

1. Sauté the aromatics: Heat 2 tablespoons of avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery, and sauté until the onions become translucent and fragrant.
2. Add vegetables: Stir in the cubed zucchini and peeled potatoes, cooking for another 5 minutes while stirring occasionally to soften them slightly.
3. Season and sauté: Add the minced garlic, dry oregano, salt, and black pepper to the pot, sautéing for an additional minute to release their flavors.
4. Simmer the soup: Pour in 4 cups of vegetable or chicken broth and 2 tablespoons Worcestershire sauce. Bring the mixture to a simmer, stirring occasionally. Let it simmer gently for 15 to 20 minutes until the potatoes are fork-tender.
5. Add cottage cheese: Remove the pot from heat and stir in the full-fat cottage cheese until well combined.
6. Blend the soup: Use an immersion blender directly in the pot to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
7. Incorporate cheese and cream: Return the blended soup to low heat. Stir in the shredded cheddar cheese and heavy cream, stirring continuously until the cheese melts fully and the soup is creamy and well combined.
8. Finish and serve: Stir in the fresh thyme leaves for a burst of herbal flavor. Serve the soup hot and enjoy the creamy, comforting meal.

Notes

• Full-fat cottage cheese works best to achieve a smooth, creamy consistency.
• You can use either vegetable or chicken broth depending on your preference or dietary restrictions.
• If using a regular blender, let the soup cool slightly before blending to prevent splatter.
• Adjust seasoning with more salt or pepper if desired after blending.
• For a thinner soup, add additional broth or water until desired consistency is reached.

Keywords: creamy potato soup, zucchini soup, cheesy soup, American soup recipe, high protein soup, low calorie soup, vegetable soup