I’m sharing my Creamy zucchini and potato soup recipe that uses simple pantry staples and one unexpected ingredient to make weeknight dinner effortless.

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I never thought a simple bowl of Creamy Zucchini And Potato Soup could surprise me so much. I started with humble potatoes and zucchini, but the way they soften and somehow sing together is just weirdly addictive.

I cant promise it will solve a rough day, but it does make you slow down and notice little things in a meal, like texture and the quiet depth of flavor. I messed up once and learned a trick that actually made it better, so yeah its not perfect every time, which is probably why I love it even more.

Ingredients

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Extra virgin olive oil adds healthy monounsaturated fats subtle fruitiness and richness.
Yellow onion gives savory sweetness fiber vitamin C and depth to the broth.
Potatoes bring comforting carbs potassium and creamy body when cooked down and mashed.
Zucchini provides light vegetal flavor water fiber and a low calorie boost.
Garlic punches up savoriness quercetin compounds small amounts of protein and aroma.
Whole milk or cream adds silkiness fat for mouthfeel and a touch of richness.
Parmesan brings umami calcium and salty depth, also adds protein and savory notes.
Dried Italian seasoning mixes oregano basil notes thyme adding warm herby flavor.

Ingredient Quantities

2 tablespoons extra virgin olive oil

1 tablespoon butter, optional

1 medium yellow onion, chopped

2 cloves garlic, minced

1 lb (450 g) potatoes peeled and diced, Yukon Gold or Russet

2 medium zucchini (about 12 oz / 340 g), diced

4 cups (1 L) low sodium chicken or vegetable broth

1 cup (240 ml) whole milk or 1/2 cup (120 ml) heavy cream, your choice

1 teaspoon dried Italian seasoning

1 bay leaf, optional

1/2 cup (50 g) grated Parmesan cheese, plus extra for serving

1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper

Pinch of red pepper flakes, optional

2 tablespoons chopped fresh parsley or basil

1 tablespoon all purpose flour or cornstarch, optional for thickening

How to Make this

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1. Heat 2 tablespoons extra virgin olive oil and the 1 tablespoon butter (if using) in a large pot over medium heat, add the chopped onion and cook until soft and translucent, about 4 to 5 minutes; toss in the minced garlic and cook another 30 seconds until fragrant.

2. Add the diced potatoes, 1 teaspoon dried Italian seasoning, the bay leaf (if using) and a pinch of red pepper flakes (optional), stir to coat the potatoes so they start to pick up flavor.

3. Pour in the 4 cups low sodium chicken or vegetable broth, bring to a gentle simmer, cover and cook until the potatoes are almost tender, about 15 minutes.

4. Add the diced zucchini and simmer uncovered until the zucchini is tender but not falling apart, about 5 to 7 minutes.

5. For a creamy texture without cream, mash a cup or so of the potatoes against the side of the pot with a wooden spoon, or use an immersion blender to puree about one third to one half of the soup — this keeps some chunks for a nice mouthfeel.

6. If you want the soup thicker, whisk 1 tablespoon all purpose flour or cornstarch with a little cold milk (or water) to make a smooth slurry, then stir that into the simmering soup and cook 2 to 3 minutes to remove any raw flour taste.

7. Turn heat to low and stir in 1 cup whole milk or 1/2 cup heavy cream (your choice) and 1/2 cup grated Parmesan, warm gently until the cheese melts and the soup is heated through, but do not boil after adding the dairy.

8. Season with 1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning as needed; remove and discard the bay leaf.

9. Finish with 2 tablespoons chopped fresh parsley or basil and extra grated Parmesan for serving, and if you want a bit more richness drop a small pat of butter on top right before serving.

Equipment Needed

1. Large pot (6 to 8 quart) for sautéing and simmering the soup
2. Chef’s knife for chopping onion, potatoes and zucchini
3. Cutting board
4. Wooden spoon or potato masher for mashing some potatoes by hand
5. Immersion blender (optional) if you prefer to puree part of the soup instead
6. Measuring cups and spoons for broth, milk, oil and seasonings
7. Whisk and a small bowl to make the flour or cornstarch slurry
8. Cheese grater for Parmesan
9. Ladle for serving

FAQ

Q: Can I make this soup vegetarian? A: Yes. Use vegetable broth instead of chicken, skip the butter if you want, and swap Parmesan for a vegetarian friendly cheese or nutritional yeast since many Parm cheeses use animal rennet. It still comes out savory and satisfying.

Q: Do I need whole milk or heavy cream which is better? A: Whole milk gives a lighter soup while heavy cream makes it rich and silky. If you use milk and want it thicker, mash a few cooked potatoes into the pot or stir in the optional tablespoon of flour or cornstarch mixed with cold water. Don't boil hard after adding milk, just simmer gently.

Q: How do I thicken the soup without cream or extra flour? A: Simple hacks work: puree a cup or two of the soup or mash some of the potatoes right in the pot, then stir back in. That adds body and creaminess without extra dairy or thickeners.

Q: Will zucchini get mushy or lose color if I cook it too long? A: Yes it can. Add the diced zucchini toward the end of simmering and cook just until tender, about 8 to 10 minutes. Or sauté it separately until just golden and fold in at the finish for better texture and color.

Q: Can I freeze this soup and how do I reheat it? A: You can, but leave out the milk or cream when freezing for best texture. Freeze in airtight containers for up to 3 months. Thaw overnight, reheat gently on low, then stir in milk or cream and Parmesan at the end. Zucchini gets softer after freezing so texture may change a bit.

Q: The soup tastes too salty after adding Parmesan any fixes? A: Taste as you go and salt sparingly since the broth and Parmesan add salt. If it ends up too salty try adding a peeled diced potato and simmer a few minutes to absorb some salt or add a splash more milk to mellow it. Fresh herbs and a squeeze of lemon also help balance flavors.

Creamy Italian Potato & Zucchini Soup Recipe Substitutions and Variations

Potatoes: swap with sweet potatoes (use same weight but watch cook time, they get softer and sweeter), or cauliflower florets (1:1 by volume, they break down for a creamier, lower-carb soup), or parsnips for a nuttier note.
Zucchini: swap with yellow summer squash (direct 1:1 swap, same cook time), or diced bell pepper for color and a bit of crunch if added near the end, or shredded carrot for sweetness and extra body.
Whole milk or heavy cream: swap with half-and-half (equal amount), or canned evaporated milk (equal amount, richer), or unsweetened oat/soy milk (use same amount but add 1 tbsp cornstarch if it seems thin).
Parmesan cheese: swap with Pecorino Romano or Asiago (same amount, saltier/sharper), or nutritional yeast for a vegan option (start with 3/4 the amount), or grated mozzarella for a milder, creamier finish.

Pro Tips

1) Texture control, dont overthink it — mash or briefly puree some of the cooked potatoes to thicken the soup while leaving other chunks for bite. If you use an immersion blender pulse short bursts so it stays a little chunky, not baby food.

2) Keep the zucchini firm — cut it a bit larger than you think, add it near the end, and salt it lightly on a paper towel for 10 minutes first if it’s extra watery. That stops it from turning to mush and diluting the flavor.

3) Build deeper savory flavor with a Parmesan rind — toss a rind into the simmering broth, let it steep, then fish it out before serving. Also taste for salt last since Parmesan packs salt, you may not need the full teaspoon.

4) Finish and reheat smarter — stir in the milk or cream off the heat so it wont scorch, add fresh herbs and a squeeze of lemon or a splash of vinegar at the end to brighten everything. When reheating next day, add a little extra broth or milk, heat gently and dont let it boil.

Creamy Italian Potato & Zucchini Soup Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Creamy zucchini and potato soup recipe that uses simple pantry staples and one unexpected ingredient to make weeknight dinner effortless.

Servings

servings

Calories

284

kcal

Equipment: 1. Large pot (6 to 8 quart) for sautéing and simmering the soup
2. Chef’s knife for chopping onion, potatoes and zucchini
3. Cutting board
4. Wooden spoon or potato masher for mashing some potatoes by hand
5. Immersion blender (optional) if you prefer to puree part of the soup instead
6. Measuring cups and spoons for broth, milk, oil and seasonings
7. Whisk and a small bowl to make the flour or cornstarch slurry
8. Cheese grater for Parmesan
9. Ladle for serving

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter, optional
1 medium yellow onion, chopped
2 cloves garlic, minced
1 lb (450 g) potatoes peeled and diced, Yukon Gold or Russet
2 medium zucchini (about 12 oz / 340 g), diced
4 cups (1 L) low sodium chicken or vegetable broth
1 cup (240 ml) whole milk or 1/2 cup (120 ml) heavy cream, your choice
1 teaspoon dried Italian seasoning
1 bay leaf, optional
1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes, optional
2 tablespoons chopped fresh parsley or basil
1 tablespoon all purpose flour or cornstarch, optional for thickening

Directions

Heat 2 tablespoons extra virgin olive oil and the 1 tablespoon butter (if using) in a large pot over medium heat, add the chopped onion and cook until soft and translucent, about 4 to 5 minutes; toss in the minced garlic and cook another 30 seconds until fragrant.
Add the diced potatoes, 1 teaspoon dried Italian seasoning, the bay leaf (if using) and a pinch of red pepper flakes (optional), stir to coat the potatoes so they start to pick up flavor.
Pour in the 4 cups low sodium chicken or vegetable broth, bring to a gentle simmer, cover and cook until the potatoes are almost tender, about 15 minutes.
Add the diced zucchini and simmer uncovered until the zucchini is tender but not falling apart, about 5 to 7 minutes.
For a creamy texture without cream, mash a cup or so of the potatoes against the side of the pot with a wooden spoon, or use an immersion blender to puree about one third to one half of the soup — this keeps some chunks for a nice mouthfeel.
If you want the soup thicker, whisk 1 tablespoon all purpose flour or cornstarch with a little cold milk (or water) to make a smooth slurry, then stir that into the simmering soup and cook 2 to 3 minutes to remove any raw flour taste.
Turn heat to low and stir in 1 cup whole milk or 1/2 cup heavy cream (your choice) and 1/2 cup grated Parmesan, warm gently until the cheese melts and the soup is heated through, but do not boil after adding the dairy.
Season with 1 teaspoon kosher salt and about 1/2 teaspoon freshly ground black pepper, taste and adjust seasoning as needed; remove and discard the bay leaf.
Finish with 2 tablespoons chopped fresh parsley or basil and extra grated Parmesan for serving, and if you want a bit more richness drop a small pat of butter on top right before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.