Zucchini Potato Soup

Zucchini Potato Soup warms up your day with a vegetarian delight that combines the fresh flavors of zucchini and hearty potatoes. This American cuisine staple is perfect for any season, whether enjoyed hot on a chilly day or chilled for a refreshing summer meal. With a rich blend of herbs, this soup is easily customizable to suit your taste.

Ideal for those following a vegetarian diet, this recipe is free from dairy and soy, making it a great option for allergy-conscious eaters. Perfect for lunch or dinner, it can be served alongside crusty bread or a fresh salad.

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Recipe Collection: Lunch

Overview

This Zucchini Potato Soup is a versatile dish that can be enjoyed either warm or cold. It's perfect for a light summer meal or a comforting fall lunch. The soup is rich in flavor, thanks to a blend of herbs and seasonings, and can be easily adjusted to suit your taste preferences.

Diet Type

Vegetarian

Allergies

Dairy, Soy

Cuisine

American

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 2 Tablespoons butter
• 2 Whole onions, minced
• 2 Whole potatoes, peeled
• 8 Whole zucchinis, minced
• 0.5 Teaspoons dried basil
• 0.25 Teaspoons dried thyme
• 0.25 Teaspoons dried rosemary
• 0.25 Teaspoons ground white pepper
• 4 Cups chicken broth
• 1 Cup whole milk
• 0.25 Cup dry potato flakes
• 1 Tablespoon soy sauce
• 4 Tablespoons fresh dill weed, minced

Steps

1. Melt the butter in a large saucepan over medium heat. Add the minced onions and cook until they are softened and translucent, about 5 minutes.
2. Add the peeled potatoes, minced zucchinis, dried basil, thyme, rosemary, and ground white pepper. Continue to cook and stir until the zucchinis are soft, about 5 minutes.
3. Pour in the chicken broth and bring the mixture to a simmer. Cook until the potatoes are tender, approximately 15 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the whole milk and heat the soup through without bringing it to a boil. If desired, add the dry potato flakes to thicken the soup.
6. Season the soup with soy sauce to taste and garnish with minced fresh dill weed before serving.

Enjoy your delicious Zucchini Potato Soup!