Zucchini Potato Soup (Print-Friendly Version)

Creamy zucchini mixed with potatoes and herbs, topped with cheese. Cozy, flexible, and great with fresh veggies.

# Ingredients You'll Need:

→ Liquid & Seasoning

01 - 3 cups chicken broth
02 - 1 tablespoon Worcestershire sauce or soy sauce
03 - 1/4 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon celery salt
06 - 1/4 teaspoon dried rosemary
07 - 1/4 teaspoon dried thyme
08 - 1 pinch cayenne pepper (optional)

→ Vegetables

09 - 2 russet potatoes (about 450 g), peeled and chopped into small pieces
10 - 1 yellow onion, diced
11 - 5 cups zucchini, cut into chunks
12 - 2 cloves garlic, minced

→ Dairy & Cheese (optional)

13 - 1 cup cheddar cheese, shredded
14 - 2 tablespoons butter
15 - 1/2 cup heavy cream or half and half

# How to Make It:

01 - In a large soup pot, heat butter over medium. Add onions and cook until soft, about 5 minutes. Toss in garlic, zucchini, rosemary, thyme, pepper, salt, celery salt, and optional cayenne. Stir and cook for another 5 minutes.
02 - Cover the pot partially and let it simmer for 20 minutes, or until all the veggies are really tender when poked with a fork.
03 - Take the pot off the heat. Use an immersion blender to mix everything until it's nice and smooth right in the pot, or transfer in batches to a blender and blend until creamy.
04 - Put the blended soup back on low heat. Slowly add the heavy cream, stirring until it's all combined. Gradually add the cheddar cheese while stirring until it melts and the soup’s creamy. Serve hot right away.
05 - Grate the cheddar cheese and let it sit at room temperature for better melting. Peel and chop the potatoes into small, even pieces, and rinse them.
06 - Place the chopped potatoes into the pot along with the chicken broth and Worcestershire sauce. Turn up the heat to bring it to a gentle boil. Reduce the heat and skim off any foam on top as necessary.

# Extra Information:

01 - You can skip the cream and cheese if you want; the soup still has great flavor and texture.
02 - Feel free to swap in different cheeses like sharp white cheddar, gouda, or parmesan for a unique taste.
03 - Soy sauce adds a nice umami kick without overpowering the other flavors.
04 - An immersion blender is super handy for smooth blending right in the pot, cutting down clean-up.
05 - Keep it stored in an airtight container in the fridge for 3 days, or freeze it for up to 3 months.

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