I still remember Mom stirring a pot of creamy potato and zucchini soup on the stovetop, windows fogged up, toast in the oven. This cozy zucchini soup recipe is making the rounds on TikTokand for good reason. It’s comforting, budget-friendly, and beginner-safe. Just slice, simmer, blend. In just 30 minutes, you get a bowl that hugs you back.
This soup is silky, mild, and sneakily wholesome. Made with russet potatoes, green zucchini, and a touch of cream, it’s the very definition of simple comfort. Think classic potato soup meets spring garden freshness. Full recipe and step-by-step breakdown below!
I first tested this while my sourdough starter was resting. I grew up on soups made from whatever we had in the pantryno trends, just flavor. That’s precisely what makes this one work: it’s deeply familiar, with just a little modern brightness. And you’ll love the creamy twist I add at the end.
Why You’ll Love This Creamy Potato and Zucchini Soup
Comfort in a bowl: This soup tastes like a hug. It’s silky, cozy, and packed with familiar flavors that feel like home.
Simple ingredients: Everything in this recipe is easy to findno fancy ingredients or extra trips to specialty stores.
Healthy doesn’t mean boring: Loaded with veggies and boosted with high-protein cottage cheese, this soup is nourishing without being heavy.
Quick and beginner-friendly: The whole dish comes together in just 40 minutes, with minimal chopping and fussperfect for busy weeknights.
Ingredient Breakdown
Here’s exactly what you’ll need for this creamy potato and zucchini soup. Most of these are pantry staples, making this dish easy and accessible:
Ingredient
What It Does
Avocado Oil
Used for sautéing to build flavor at the base; other neutral oils work too.
Yellow Onion & Celery
Provide depth and sweetness as the flavor foundation.
Zucchini & Potatoes
The starring vegetables for creaminess and subtle freshness.
Garlic
Adds aromatic richness.
Oregano, Salt, Pepper
Balanced seasoning that enhances the other flavors.
Vegetable or Chicken Broth
The flavorful liquid base of the soup.
Worcestershire Sauce
A splash of umami to intensify depth without overpowering.
Cottage Cheese
Provides protein and creaminess when blended in (use full-fat for best taste).
Cheddar Cheese
Melts into the soup, making it even more comforting and rich.
Heavy Cream
For that final silky, luscious texture.
Fresh Thyme
Adds a delicate, herbal finish that brightens the dish.
How to Make Creamy Potato and Zucchini Soup
Even if you’re a beginner in the kitchen, this recipe is easy to follow. Here’s how to make it from scratch:
Start with the base: In a large Dutch oven or saucepan, heat avocado oil over medium heat. Add chopped onion and celery and sauté until soft and translucentabout 5–7 minutes.
Build it up: Stir in peeled, chopped potatoes and sliced zucchini. Cook for another 2–3 minutes to slightly soften the zucchini.
Season and simmer: Add minced garlic, oregano, salt, and pepper. Pour in broth and Worcestershire sauce. Bring to a boil, then reduce heat and let it simmer gently for about 15–20 minutes or until potatoes are fork-tender.
Purée to perfection: Stir in cottage cheese. Use an immersion blender right in the pot or transfer in batches to a countertop blender (carefully!) and purée until smooth.
Finish with flair: Return blended soup to the pot. Stir in shredded cheddar cheese and heavy cream. Heat gently until the cheese melts and the soup is creamy and luscious. Add fresh thyme just before serving for a fragrant herbal note.
Pro Tips & Tweaks
No immersion blender? Use a high-powered blender in batches, but let the soup cool slightly first and don’t overfill the jar.
Want a lighter option? Replace heavy cream with unsweetened almond milk or skip entirely for a dairy-light version.
Boost the nutrition: Add a handful of baby spinach or chopped kale before blendingit blends in seamlessly and adds nutrients without altering flavor.
Common Swaps
Try This
No Worcestershire Sauce
Soy sauce, coconut aminos, or a splash of balsamic vinegar.
No Cottage Cheese
Plain Greek yogurt or ricotta work well as creamy substitutes.
No Fresh Thyme
Use dried thyme (start with half as much) or fresh parsley.
Vegan Version
Use vegan cheese, full-fat coconut cream, and vegetable broth.
Serving & Storing
This creamy potato and zucchini soup is perfect for meal prep or easy weeknight meals:
Serving ideas: Ladle into bowls and top with a swirl of Greek yogurt or a sprinkle of chopped herbs. Delicious paired with sourdough, garlic toast, or a grilled cheese sandwich.
Store leftovers: Allow soup to cool completely. Transfer to airtight containers and refrigerate for up to 4 days.
Freeze it: This soup freezes well. Pour cooled soup into freezer-safe bags or containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop.
Storage How-To
How Long
Refrigerator (airtight container)
Up to 4 days
Freezer (airtight container or bag)
Up to 3 months
Expert Insight: The Art of Creamy Potato and Zucchini Soup
Combining potatoes and zucchini creates a naturally creamy texture without relying entirely on heavy cream. Potatoes add starch to thicken the soup, while zucchini brings fresh, subtle flavor. The end result is velvety yet light, making this soup hearty without heavinessperfect for cozy meals year-round.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest, and Reddit!
The Journey to the Creamy Potato and Zucchini Soup I Trust
Through trial, error, and more than a few kitchen messes, I developed this version of creamy potato and zucchini soup that checks all the right boxes: smooth, flavorful, and emotionally comforting. It’s one of those go-to recipes that never failsand it’s easy enough for any home cook to master.
FAQs ( Creamy Potato and Zucchini Soup )
Cozy Wrap-Up for Your Kitchen
This creamy potato and zucchini soup comes together easily in under an hour, with everyday ingredients and a silky texture that feels like a warm embrace. It’s the kind of meal you’ll make onceand keep coming back to, season after season.
Feel free to customize: sneak in extra greens, swap heavy cream for almond milk, or even add roasted cauliflower for complexity. Leftovers reheat well and freeze like a dream, making it a perfect meal prep staple.
Now it’s your turn. Did this soup spark nostalgia or become your new favorite? Snap a photo, leave a comment, or share your own variation. Because soup like this isn’t just a recipeit’s a memory waiting to be made.
Olivia Farnsworth
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.
