Creamy Potato & Zucchini Soup Recipe

Introduction

This creamy Potato & Zucchini Soup is a delicious and comforting dish that combines fresh vegetables with rich, cheesy flavors. It’s low in calories yet high in protein, making it a nourishing option for any meal. Perfect for a cozy lunch or dinner, this soup is easy to prepare and sure to please the whole family.

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 cottage cheese (full fat works best)
• 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. Sauté for another 5 minutes, stirring occasionally.
3. Step 3: Stir in the minced garlic, dry oregano, salt, and black pepper. Continue sautéing for one more minute to release the flavors.
4. Step 4: Pour in the broth and Worcestershire sauce. Bring the mixture to a simmer, stirring occasionally. Let it simmer for 15 to 20 minutes until the potatoes are fork tender.
5. Step 5: Remove the pot from heat and stir in the cottage cheese.
6. Step 6: Use an immersion blender to blend the soup until smooth. Alternatively, blend the soup in batches using a regular blender.
7. Step 7: Return the blended soup to the pot and heat over low heat. Stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup is well combined.
8. Step 8: Finally, stir in the fresh thyme leaves. Serve the soup warm and enjoy!

Tips & Variations

• For a vegan version, substitute cottage cheese and cheddar with dairy-free alternatives and use vegetable broth.
• If you prefer a chunkier soup, blend only half of the soup and stir the rest back in.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Use Greek yogurt instead of heavy cream for a lighter finish without sacrificing creaminess.

Storage

Store any leftover 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 curdling. This soup also freezes well 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 regular potatoes instead of yellow potatoes?

Yes, regular white or russet potatoes can be used as a substitute. Yellow potatoes add a creamier texture, but other varieties will work fine.

Is it necessary to peel the zucchini?

No, the zucchini skin is tender and adds nutrients, so there is no need to peel it before cooking.