Cozy Zucchini Potato Soup

This creamy zucchini soup is my go-to when summer wraps up and the garden's bursting at the seams. You won't need to fuss with flour or butter for a roux because it's the potatoes that thicken it up. Just blend everything together for a smooth soup that not only tastes indulgent but is secretly filled with veggies. A little cream and cheese at the end can elevate the flavor from ordinary to something you crave. I've whipped this up on busy weeknights and also for casual get-togethers when a neighbor drops off way too much zucchini. It always comes through.

I started whipping this up to use up end-of-season zucchini and was amazed at how much my kids loved it. Now it’s my go-to meal that feels fancy enough for guests but is super easy for a healthy weeknight dinner.

Ingredients

• Butter: kick-starts the flavor, choose quality unsalted for the best taste
• Yellow onion: brings sweetness and depth—pick firm onions with tight skins
• Garlic: adds a bold flavor; fresh cloves are worth it
• Dried rosemary and thyme: contribute earthiness; go for fresh dried herbs for the best aroma
• Celery salt: enhances the soup’s flavor base—check quality
• Black pepper and salt: balance the seasoning; always taste and adjust before serving
• Cayenne (optional): adds a hint of heat; adjust to your preference
• Zucchini: chop into pieces; small to medium ones have thin skins and a mild taste
• Chicken broth: the backbone of the soup; use low sodium and sample before serving
• Soy sauce: adds deep umami flavor without being noticeable; try low sodium types
• Russet potatoes: act as the thickener; peel and chop uniformly for a smooth mix
• Half and half or heavy cream: makes the soup richer; pick what fits your taste
• Cheddar cheese: for that creamy goodness; freshly grated from a block melts the best

Instructions

Sauté the Aromatics:

In a big soup pot, melt the butter over medium heat. Toss in diced onions and stir continuously for about five minutes until they soften and turn a bit clear. Add in the garlic and keep stirring to prevent burning. We're going for a sweet, mellow base for the soup.

Season and Soften the Zucchini:

Add in the chopped zucchini plus the herbs, celery salt, pepper, and cayenne. Sauté for five minutes. Let the herbs release their aroma and let the zucchini soften without browning. Stir often to coat everything in butter and aroma.

Prep and Add the Potatoes:

Peel, wash, and dice the russet potatoes into even cubes. Toss them into the pot along with the chicken broth and a bit of soy sauce. The liquid should just cover the vegetables for proper cooking.

Simmer and Tenderize:

Raise the heat until the soup softly bubbles. Then quickly reduce to a steady simmer, skimming off any foam from the top for a clearer broth. Let it cook partly covered for about twenty minutes until the zucchini and potatoes are super tender.

Blend Until Velvety Smooth:

Take the pot off the heat. Use an immersion blender to puree everything until very smooth. If you’re using a blender, do it in small batches and put the soup back in the pot afterward.

Enrich and Finish:

This step’s optional but lovely: pour in half and half or cream and warm it back up on low heat. Gradually mix in the shredded cheddar cheese, stirring constantly until it's all melted and blended in. The end result should be a creamy, glossy soup ready to serve.

Cheddar's my top choice for this soup because it’s sharp and creamy. My kids love to help sprinkle the cheese in at the end, and it always takes me back to cooking in my tiny first apartment kitchen.

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. This soup also freezes well for up to three months without losing texture. When you’re ready to eat, thaw overnight in the fridge and warm gently on low heat, stirring well.

Ingredient Substitutions

For a vegetarian option, swap chicken broth for vegetable stock. You can also trade cheddar for Gouda or Parmesan for extra richness. If you want a lighter version, skip the half and half or replace it with coconut cream for a dairy-free option.

Serving Suggestions

Drizzle olive oil on top of each bowl or add a spoonful of Greek yogurt. Pair it with crusty bread or a grilled cheese for a cozy meal. I like to toss on a sprinkle of fresh herbs like chives or parsley just before serving.

Cultural and Historical Notes

Zucchini soup is a favorite in many Mediterranean cuisines where gardeners deal with veggie overload creatively. While this version is creamy and American-style, similar soup ideas appear in French, Italian, and Greek kitchens, each adding their own flair.

Seasonal Adaptations

Make it heartier in winter by adding more potatoes and swapping cheddar for smoked cheese. In spring, try adding basil or mint for a fresh touch. Thin it out with extra broth and serve chilled as a refreshing summer starter.

This soup became an instant favorite last summer during my garden overload. Friends ask for it every time I serve it, and even the pickiest eaters come back for seconds.

Common Recipe Questions

→ Can I make this without cream or cheese?

Absolutely! The soup is rich and thick on its own, but adding cream and cheese makes it even creamier.

→ Should I peel the zucchini before using?

You don’t need to peel unless the skins are tough or the zucchini is overly large and mature.

→ Which cheese works best for this soup?

Cheddar, Parmesan, or Gouda are great choices, but feel free to try different cheeses for a unique twist.

→ How do I achieve a smooth texture?

You can use an immersion blender right in the pot or transfer in batches to a regular blender until smooth.

→ Can I freeze leftover soup?

Yes, let it cool, then put it in airtight containers. You can freeze it for up to three months and reheat gently when you’re ready to enjoy it.

→ Is there a vegetarian alternative to chicken broth?

You can easily swap chicken broth for vegetable broth for a vegetarian option.