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Creamy Potato and Zucchini Soup in white bowl on linen garnished with thyme and melted cheddar
Thomas Baker

Creamy Potato and Zucchini Soup: Easy, Delicious Recipe

This creamy potato and zucchini soup is a healthy, high-protein, and low-calorie meal packed with rich flavors, perfect for a comforting main course.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 339
Ingredients Method Notes

Ingredients
  

  • 2 tbsp avocado oil
  • 1 yellow onion diced
  • 2 celery stalks diced
  • 2 lbs zucchini cubed (no need to peel)
  • ½ lb yellow potatoes peeled and cubed
  • 6 cloves garlic minced
  • ½ tsp dry oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 4 cups vegetable or chicken broth
  • 2 tbsp Worcestershire sauce
  • 2 cups cottage cheese full fat works best
  • 1 ½ cups shredded cheddar cheese
  • ¼ cup heavy cream
  • 2 tsp fresh thyme leaves

Method
 

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and celery, and saute until the onions are translucent.
  2. Add the zucchini and potatoes and saute another 5 minutes, stirring occasionally.
  3. Stir in the garlic, oregano, salt, and pepper and saute another minute.
  4. Pour in the chicken broth and Worcestershire sauce and bring to a simmer, stirring occasionally.
  5. Simmer for 15-20 minutes, until the potatoes are fork tender.
  6. Remove from heat and stir in cottage cheese.
  7. Use an immersion blender to blend the soup until smooth (or work in batches with a regular blender).
  8. Transfer the soup back to the pot, heat on low, and stir in the cheese and heavy cream.
  9. Stir until the cheese has melted and everything is well combined.
  10. Stir in the fresh thyme, and serve!

Notes

  • For a vegan version, substitute dairy with plant-based alternatives and use vegetable broth.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Reheat gently on the stovetop to avoid curdling.