Creamy Zucchini Potato Soup

Follow our step-by-step guide on how to make Creamy Zucchini Potato Soup.

1. Step 1

   To start your delicious soup, grab a large saucepan and melt some butter over medium heat.

2. Step 2

   Once it’s nice and bubbly, toss in your chopped onions.

3. Step 3

   Sauté them for about five minutes until they become soft and translucent, filling your kitchen with a wonderful aroma.

4. Step 4

   Next, add in the diced potatoes and chopped zucchinis, along with a sprinkle of dried basil, thyme, rosemary, and a dash of white pepper.

5. Step 5

   Stir everything together and let it cook for another five minutes, stirring occasionally, until the zucchinis are tender and vibrant.

6. Step 6

   Now, it’s time to pour in the chicken broth.

7. Step 7

   Bring the mixture to a gentle simmer and let it cook for about 15 minutes, or until the potatoes are soft and ready to blend.

8. Step 8

   Once everything is cooked to perfection, take an immersion blender and puree the soup until it’s smooth and creamy.

9. Step 9

   Stir in some whole milk, warming it through without letting it boil—this will add a lovely richness to your soup.

10. Step 10

    If you prefer a thicker consistency, feel free to sprinkle in some dry potato flakes and mix well until you reach your desired texture.

11. Step 11

    Finally, season your soup with a splash of soy sauce to taste, and don’t forget to garnish with fresh dill for that extra pop of flavor before serving.

12. Step 12

    Enjoy this comforting bowl of goodness that’s perfect for any occasion!.