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Creamy Potato & Zucchini Soup Recipe

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★★★★★

4.6 from 93 reviews

This creamy Potato & Zucchini Soup is a deliciously rich and flavorful main course that combines the earthiness of potatoes and zucchini with a creamy texture made from cottage cheese, cheddar, and heavy cream. It’s surprisingly low in calories yet high in protein, making it a nutritious and comforting option perfect for any meal.

Ingredients

Scale

Vegetables

  • 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

Seasonings & Liquids

  • 2 tbsp avocado oil
  • ½ tsp dry oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 cups vegetable or chicken broth
  • 2 tbsp Worcestershire sauce
  • 2 tsp fresh thyme leaves

Dairy

  • 2 cups cottage cheese (full fat works best)
  • 1 ½ cups shredded cheddar cheese
  • ¼ cup heavy cream

Instructions

  1. Heat the Oil and Sauté Aromatics: 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 and fragrant.
  2. Add Vegetables and Continue Sautéing: Stir in the cubed zucchini and peeled cubed potatoes, and sauté for another 5 minutes, stirring occasionally to ensure even cooking.
  3. Add Garlic and Seasonings: Mix in the minced garlic, dry oregano, salt, and black pepper, cooking for an additional minute to release the garlic’s flavor.
  4. Simmer Soup: Pour in the chicken or vegetable broth along with the Worcestershire sauce. Bring the mixture to a simmer, stirring occasionally, then let it cook for 15-20 minutes until the potatoes are fork tender.
  5. Blend the Soup: Remove the pot from heat and stir in the cottage cheese. Use an immersion blender directly in the pot to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
  6. Finish with Cheese and Cream: Return the blended soup to the pot and heat on low. Stir in the shredded cheddar cheese and heavy cream, stirring continuously until the cheese melts fully and the mixture is well combined.
  7. Add Fresh Thyme and Serve: Stir in fresh thyme leaves for a burst of herbal aroma, then ladle the soup into bowls and serve warm.

Notes

  • For a thinner soup, add more broth or water to reach your desired consistency.
  • Full-fat cottage cheese creates the creamiest texture, but you can substitute with low-fat if preferred.
  • Using fresh herbs like thyme enhances the flavor but dried thyme can be substituted (use about 1 tsp dried).
  • This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Reheat gently on the stovetop to avoid curdling the dairy ingredients.

Keywords: potato soup, zucchini soup, creamy soup, healthy soup, high protein soup, low calorie soup, comfort food, easy soup recipe

Find it online: https://lucabites.com/creamy-potato-and-zucchini-soup-recipe/