Hearty Potato Corn Zucchini Soup (Printable Version)
Creamy, chunky soup loaded with potatoes, corn, and zucchini for a satisfying meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 large potatoes, peeled and diced
05 - 2 medium zucchinis, diced
06 - 2 cups corn kernels, fresh or frozen
07 - 2 medium carrots, diced
08 - 2 celery stalks, diced
→ Liquids
09 - 4 cups vegetable broth, gluten-free if needed
10 - 1 cup whole milk or plant-based milk
→ Spices & Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper to taste
→ Garnish (optional)
14 - 2 tablespoons chopped fresh parsley
15 - Crushed red pepper flakes
# How To Make:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and fragrant.
02 - Stir in minced garlic, diced carrots, and celery. Cook for 2-3 minutes, stirring frequently to prevent browning.
03 - Add potatoes, zucchini, and corn kernels. Cook for another 2 minutes, stirring occasionally to coat vegetables with the aromatic base.
04 - Pour in vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer.
05 - Cover the pot and simmer for 20 minutes, or until potatoes are fork-tender and vegetables are cooked through.
06 - Stir in milk. Using an immersion blender, partially blend the soup to create a creamy base while leaving generous vegetable chunks for texture and heartiness.
07 - Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls, garnished with chopped fresh parsley and red pepper flakes.
# Expert Tips:
01 -
- You probably have everything in your fridge right now
- The partial blend trick makes it feel restaurant fancy without the effort
- It freezes beautifully so you always have a backup meal
02 -
- Do not skip the partial blend step because it transforms the texture completely
- Let the soup rest 5 minutes off heat before serving for flavors to marry
03 -
- Cut all vegetables the same size for even cooking
- Taste your broth before adding salt since brands vary wildly