Creamy (Creamless) Zucchini and Potato Soup

This soup is perfect for breaching the transition from summer to fall. Zucchini is still growing wildly in people’s gardens and sold for very cheap at our local farmer’s stand. We love it! It’s my daughter’s favorite vegetable, so she is especially enjoying the abundance. This soup is “creamy” from the pureed potato in it, though you can certainly add a drizzle of cream or a dollop of sour cream at the end for a non-creamless version! This soup is very simple to make, only using a few basic ingredients, but it’s delicious! Perfect for a fall evening, just serve with buttered bread and a nice salad on the side for a full meal deal.

But before we get to the recipe, I wanted to let you know who the winner was for the Cultures for Health Giveaway. Using, the winner chosen was……entry 382, Taylor Wingo. Congrats! Taylor I will email you and you have 48 hours to get back to me to claim your prize.

Creamy (Creamless) Zucchini and Potato Soup

1 onion, peeled and chopped
3 garlic cloves, finely minced
2 tablespoons olive oil
8 cups of chicken stock
4 medium potatoes (or 4 large red potatoes), peeled and cubed
1 1/2 teaspoons of dried thyme
4 medium zucchini, cubed (about 4 cups worth)

1) In a large pot, heat the olive oil over med-high heat until just hot. Add the onion and sprinkle with a bit of salt. Cook, stirring as needed to prevent browning, until the onions are soft. Add the garlic and cook for about 1 more minute.

2) Add the stock and potatoes and thyme and bring to a low simmer. Cook, covered, for about 10-15 minutes, or until the potatoes are just tender. Add the zucchini and cook for another 7-10 minutes or until the zucchini is very soft.

3) Puree using a hand blender or blend in a blender in batches, being very careful not to overfill.

Salt to taste and serve with a dab of butter, dollop of sour cream,  drizzle of cream, or drizzle of olive oil.

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


    • KimiHarris says

      Most soups freeze very well. Potatoes do change texture when frozen, but I don’t know if that will matter in a pureed soup anyway.

  1. says

    I am going to use this in my upcoming weight loss challenge. I am following Eat Fat, Lose Fat by Mary Enig and Sally Fallon, and there are a few vegetable recipes in the mix. This will make an excellent addition, and provide yet another way to get my chicken stock!

  2. Jennifer Cooper says

    Yummy soup. I made it tonight and served it with grilled chicken and bread. We enjoyed it even though it was 92 degrees here in Orange County, CA.

  3. says

    I made this tonight and changed a few things (though this is just my opinion on the recipe):
    -I used an immersion blender to blend the soup together which was easier than a food processor. However- I definitely should have left some “chunks” of potatoes in there, otherwise it looks like broth as opposed to a yummy potatoe soup.
    -I like ours a little thicker and creamer- so I added a few tablespoons of a spelt flour coupled with 1 cup of greek yogurt.
    -I used fresh chicken broth and I think that helped with the taste.
    -For my husband’s love of meat, I served it with some bacon cut up on top as well as grated strong cheddar cheese.
    All in all it was pretty tasty. I froze the leftovers in bags and plan on stretching the meal further by adding some additional potatoe chunks to the frozen soup.
    Thanks for the recipe. My one year old also enjoyed it!

  4. says

    Loved it! I added a little bacon to it. Thanks for the zucchini ideas and the gluten, dairy and egg free idea. I am desperate for nourishing, new recipes. Keep up the good work, Kimi!

  5. Carrie says

    I just made this for lunch and it is absolutely delicious! I didn’t follow the exact directions – I added more garlic and more zuchinni and less stock, a tad of salt and some white pepper at the end. YUMMMM.


  6. Karen says

    I just love this website for all the ideas. And the added thoughts on the basic recipes. You all are so creative! At this time of year we are all trying to use up zucchini or freeze some for use in many things during winter. I often add shredded zucchini and pumpkin to soups then for added substance and yummy-ness.

    My husband has grown lots of cucumbers this year – his best year ever. Any ideas? Or send me to some other websites for them.

  7. Lizzie says

    I halved this and used both yellow and green zucchini! And then I used vegetable broth instead of chicken stock. It was so yummy! It was the perfect thing to make on a chilly fall day and so incredibly easy to make! It seriously tastes like there is dairy in it its that creamy! I shared this with some vegan friends 🙂

  8. Steve says

    This soup is awesome. Thanks so much! I’m on an elimination diet and this stuff is hitting the spot.

    Also, I’ve played around and made a bunch of batches where I’ve done any number of the following:

    -added cayenne
    -added red and green peppers
    -added sauteed chicken after it’s all pureed.
    -added coconut milk
    -last batch I added in a can of great northern beans and it’s fantastic

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