Dinner

Creamy Potato & Zucchini Soup Recipe

Byluca Carter February 23, 2026February 23, 2026

Introduction

This creamy Potato & Zucchini Soup is a comforting and flavorful dish that’s both low in calories and high in protein. It combines tender potatoes and zucchini with a rich blend of cheeses for a satisfying meal perfect for any day of the week.

A shallow white fluted dish filled with a smooth, pale yellow mixture that has a soft, slightly grainy texture. On top, there is a swirl of white cream forming a gentle arc, decorated with small, fresh green herb leaves scattered evenly across the surface. The dish is placed on a white marbled surface, with a few round green cucumber slices visible in the upper left corner and part of a white cloth gently folded underneath. The lighting highlights the creamy texture and fresh herbs clearly. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the avocado oil in a large pot or Dutch oven over medium heat. Add the diced onion and celery, sautéing until the onions become translucent.
Step 2: Add the cubed zucchini and potatoes to the pot and sauté for another 5 minutes, stirring occasionally.
Step 3: Stir in the minced garlic, dry oregano, salt, and black pepper, cooking for an additional minute to release the flavors.

Step 4: Pour in the broth and Worcestershire sauce, bringing the mixture to a simmer. Let it cook for 15-20 minutes until the potatoes are fork tender.
Step 5: Remove the pot from heat and stir in the cottage cheese.
Step 6: Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.

Step 7: Return the soup to low heat. Stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup is creamy.
Step 8: Fold in the fresh thyme leaves and serve warm.

Tips & Variations

For a dairy-free option, substitute cottage cheese and cheddar with your favorite plant-based cheeses and use coconut cream instead of heavy cream.

Add a pinch of smoked paprika for a subtle smoky flavor.
If you prefer a chunkier texture, blend only half the soup and leave the rest with vegetables intact.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A shallow white ceramic dish filled with a smooth, thick pale yellow soup, lightly speckled with tiny green and brown flecks, giving a creamy and slightly grainy texture. On the surface of the soup, there is a delicate swirl of white cream forming a loose crescent shape, dotted with fresh small green herb leaves scattered unevenly across the top. In the upper left corner of the image, there are four thin slices of pale green cucumber with dark green edges stacked loosely together. The whole scene rests on a soft white cloth on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of yellow potatoes?

Yes, any waxy potato variety will work well in this recipe. Yellow potatoes add a creamy texture, but russet or red potatoes can be substituted without affecting the flavor significantly.

Is this soup suitable for a vegetarian diet?

To make this soup vegetarian, choose vegetable broth instead of chicken broth and ensure your Worcestershire sauce is vegetarian-friendly, as some brands contain anchovies.