Hearty Potato Corn Zucchini Soup (Print Layout)

Creamy, chunky soup loaded with potatoes, corn, and zucchini ready in 45 minutes.

# What You 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

14 - 2 tablespoons chopped fresh parsley
15 - Crushed red pepper flakes

# Directions:

01 - Heat olive oil in a large soup pot over medium heat. Add onion and cook 3-4 minutes, until translucent.
02 - Stir in garlic, carrots, and celery; cook 2-3 minutes until fragrant.
03 - Add potatoes, zucchini, and corn. Cook another 2 minutes, stirring occasionally.
04 - Pour in vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 20 minutes, or until potatoes and vegetables are tender.
06 - Stir in milk. Using an immersion blender, partially blend the soup for a creamy texture, leaving some chunks for heartiness.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with parsley and red pepper flakes if desired.

# Expert Suggestions:

01 -
  • The creaminess comes from clever blending not heavy cream so you feel good about seconds
  • It somehow tastes even better the next day when the flavors really settle in
02 -
  • The soup thickens as it sits so add more broth when reheating leftovers
  • Partial blending is key too much makes baby food too little misses the creamy magic
03 -
  • Cut all vegetables to the same size so they cook evenly and look beautiful
  • Let the soup rest 5 minutes off heat before serving the flavors need this moment

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