Creamy Zucchini Potato Soup

I prefer to use my Ninja Express Food Chopper instead of grating. This machine is AMAZING and only $20. Makes fantastic gifts. This chops veggies into small pieces in only a few seconds.

Add salt a little at a time right before you blend so you get a good balance of salty but not over salted. A great chef always tastes the food before serving!

Creamy Zucchini Potato Soup - DELICIOUS 😋 Only a few super healthy ingredients and it is bold with flavor. This is the easiest soup I make all year round. I can’t get enough. I love nutritious comfort food. You can make it Vegan by changing the broth from chicken to veggie, and sub butter with non dairy butter. I prefer Earth Balance soy free. I add a little more potato for extra creaminess and sometimes I add carrot and a little non dairy milk at the end. Top with croutons or fresh Parmesan cheese (optional).

My homemade crouton recipe coming soon.

I use the largest zucchinis I can find - Yum!

You can smell it cooking can’t you ;) There is nothing like the smell of garlic and onion cooking on the stove. It reminds me of my grandmother’s house every time. The moment we would walk into her home we would smell the heavenly smell of garlic and onion cooking. Mmm.

I use the Cuisinart Smart Stick Variable Speed Hand Blender. It is SO much easier than pouring soup back and forth into a blender and it is mess free.

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Ingredients

• 1 tbsp olive oil

• 1 yellow onion , diced

• 2 cloves garlic , minced

• 3 medium zucchini , grated ( I like to add extra using 3 large zucchinis or 4 medium, I chop in food processor)

• 1 large potato , cut into medium-sized chunks (I use 2 potatoes for added heartiness)

• 4 cups chicken stock 

• 1 tbsp freshly grated Parmesan

• salt and pepper for seasoning

• 1 - 2 tbsp butter (optional) ( I use Earth Balance non dairy soy free)

Instructions

• Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.

• Add the grated zucchini and saute for 1-2 minutes.

• Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.

• Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.

• Stir in the grated parmesan and butter if using and season with salt and pepper.

Find the original recipe - Inside The Rustic Kitchen - Zucchini Potato Soup