Creamy Potato & Zucchini Soup Recipe
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.
- 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
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
- 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.
- Add vegetables: Stir in the cubed zucchini and peeled potatoes, cooking for another 5 minutes while stirring occasionally to soften them slightly.
- 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.
- 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.
- Add cottage cheese: Remove the pot from heat and stir in the full-fat cottage cheese until well combined.
- 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.
- 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.
- 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
