Zucchini Potato Soup That’ll Make You Feel All Warm & Fuzzy

Ever just wanna curl up with a bowl of something that feels like a hug? Yeah, me too! So, I’ve got this creamy zucchini potato soup recipe that’s like a cozy blanket on a chilly day. Trust me, it’s the best thing ever.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, imagine we’re at the grocery store. First up, you need some ghee (or whatever oil tickles your fancy) because we’re starting with that buttery goodness! Then garlic—like, two cloves of it—minced to perfection. Grab a big ol’ yellow onion. And don’t forget the celery—3 stalks, please!

Oh, and we can’t have a zucchini potato soup without, you guessed it, zucchini! Two medium ones. Then, the star of the show—2 medium potatoes, peeled and sliced like they’re going to a spa. And broth, 4 cups of low-sodium chicken broth (or veggie, if that’s more your jam).

For a fun kick, you can add turkey bacon (totally optional, but… bacon), plain Greek yogurt (or coconut milk if you wanna keep it dairy-free), and a sprinkle of parmesan to make it sing. Oh, and don’t skip the sea salt and fresh black pepper—adds that magic!

So Here’s Why I Make This Constantly

Okay, so here’s the deal—this soup has been my go-to for ages! It’s like a life raft when the weather gets gloomy and the world feels a bit too much. One rainy day, I was all mopey and just wanted something comforting. I threw this together after rummaging through my fridge (can you say “kitchen sink soup”?).

I remember the first time I made it… The kitchen smelled like heaven. My roommate walked in and was like, “What’s cooking?!” and then I had to share! Spoiler alert: it disappeared faster than I could blink.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, here’s the kicker: the immersion blender! Seriously, if you don’t have one, get on that train. It makes this soup so creamy and dreamy without the hassle of transferring it to a blender. Like, who has time for that? Just blend it right in the pot and voilà!

Don’t Mess This Up (My Top Tips)

– Don’t skip the sautéing! It’s where all the flavor magic happens. Seriously, let those onions and garlic get all translucent and aromatic. You’ll thank me later.

– Keep an eye on the veggies! I’m talking about that fork test. They should be tender but not mushy. No one wants a sludge soup (ugh).

– Taste as you go! Seriously, season as you blend. Maybe you’re feeling spicy today? Add a pinch of red pepper flakes!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you’re lucky enough to have leftovers (which… you might not, let’s be real), just pop ’em in an airtight container. They’ll be chillin’ in the fridge for up to 4 days! Just reheat on the stove or in the microwave. Easy-peasy!

If You Liked This, You’ll Probably Like These Too

Oh! If you’re into cozy vibes, you’ve gotta try my creamy tomato basil soup or the loaded baked potato soup! Seriously, they’re like hugs in a bowl too.

So, what’s your go-to cozy meal? I need some ideas for those rainy days! 🌧️🥣

CleanFoodCrush Creamy Zucchini Potato Soup

Flavor-packed CleanFoodCrush Creamy Zucchini Potato Soup with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time

Cook Time

Total Time

Category: Dinner

Yield: servings

Ingredients

1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil

2 fresh garlic cloves, minced

1 large yellow onion, diced

3 stalks crisp celery, sliced

2 medium zucchini, chopped

2 medium potatoes, peeled and thinly sliced

4 cups low sodium chicken broth, or broth/stock of choice

Garnish/finishing ideas:

2-4 strips of nitrate free Turkey Bacon, cooked and cVanilla Extract (Alcohol-Free)bled (optional!).

1 cup plain Greek yogurt, unsweetened coconut milk, OR grass-fed cream

1/4 cup shredded parmesan, to garnish

sea salt and fresh ground black pepper, to taste

Instructions

Melt butter/ghee in a medium pot over medium-high heat.
Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.
Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
Serve hot, garnished with cVanilla Extract (Alcohol-Free)bled Turkey Bacon and parmesan sprinkled on top if you like!