Potato and Zucchini Soup
This Potato and Zucchini Soup is so warm, comforting, and delicious!! You’re going to love it!! I’ll teach you how easy homemade soup can be!
Happy Fall! The temperatures are really starting to plummet at night and the days are not as warm as they used to be. The gardens are not the same. Still slowly producing but not as vibrant as they once were. I’m starting to realize the season is officially over, which is exciting and sad at the same time.
I don’t know about you but as the season comes to an end, I love to reflect on what worked and what didn’t and what we could improve on for next year. Gardening is just a hobby so it doesn’t feel like work – well maybe the weeding 😆.
Since it’s officially soup season I wanted to share this new recipe I created. This Potato and zucchini soup is perfect for a weekend lunch. Or maybe to warm up before a soccer game or maybe after a day at the Apple Orchard. This soup is a true bowl of comfort! It’s thick and hearty and will keep you full for a while.
This recipe is made with all veggies. It isn’t vegetarian but you could make it that way by using vegetable stock. In this soup, I used a chicken base, Better than Boullion to be exact. I have to say, I love making soup from scratch with homemade chicken stock or veggie stock but it’s time-consuming. If you want to make it homemade check out this video on my youtube channel. Today I just didn’t have the time. Using this Better than boullion made it so quick and easy. That’s why it’s my new favorite thing in my fridge 😁.
The only thing that takes some time is chopping the veggies but once you taste the soup you’ll realize it was worth the effort. Sure, we all know you can easily open a can of soup, dump it in a bowl, and heat it up and within a couple of mins, you would have something to eat. But we can imagine the taste right? Canned soup is never as good as homemade. Your family will appreciate this version, I promise 😁.
What you’ll need…
Veggies are the main ingredients of this Potato and Zucchini soup. If you have a garden chances are you might already have most of the ingredients. If you are planning to run to the store here’s a quick list of the ingredients…
- Carrots-3 peeled & diced
- Onion- 1 diced
- Celery-3 diced
- Garlic-3 large cloves minced
- Zucchini-1 medium diced
- Red Potatoes-3 lbs peeled & cut into smaller cubes (I used red but feel free to use yellow )
- Olive Oil- Used to saute your veggies
- Better than bullion- I used the organic roasted chicken variety
- Some dried oregano, Fresh parsley & thyme
- You’ll also need a pot to cook your soup & an immersion blender or stick blender. If you don’t have one try using a potato masher (might work)
Now that you have the list of ingredients you’ll need to get them washed, peeled, and diced, and ready on your prep plate. That way when you’re sauteing the vegetables you can just throw them in. I find that makes the process so much easier!!
Start by drizzling some olive oil in a pot. I usually start with my heat on high and reduce it to medium once it gets up to temperature. First, add your onions. Season with salt and pepper. Saute until soft. Next, add your garlic, carrots, and celery. Let them saute until soft and don’t forget to season with salt and pepper.
Soups taste best with fresh herbs. Thankfully I still have some in the garden. In this soup, I used some dried oregano, fresh parsley & thyme. Saute for a bit then add the zucchini. Saute until soft. Lastly, you’ll be adding the potatoes. You’ll want to saute them for a couple of mins to soften them before adding the liquid. This will help your soup cook faster. Once the liquid is added it will need to cook for an additional 30 mins.
Now it’s time to add the liquid. You will need 1 tsp of this Better than Bouillon for every cup of water. Make sure to dissolve it in hot water. You will need 6 cups for this soup.
Once the liquid is added you will be cooking your soup for roughly 30 mins or until your potatoes are fork tender. That’s when you know you can start blending it with an immersion blender or stick blender. Make sure you leave some of those chunks of potatoes to keep the soup interesting!!
Check the consistency too. Make sure you like the thickness of the soup. If you find it needs more liquid add more. It should be a thicker soup because of the potatoes. But it all depends on what you like. Now you’re ready to enjoy! We served ours with some peanut butter bread. It was delicious!!
I hope you guys find this soup comforting! I sure did, and so did the family!! Have a great Fall!!
Learn. Garden. Cook. Repeat.
2 thoughts on “Potato and Zucchini Soup”