Zucchini and Potato Soup (2024)

Published: by Alexandra Cook

For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.

Zucchini and Potato Soup (1)
Jump to:
  • Why we love this recipe:
  • Ingredients in this recipe:
  • Step by Step Instructions:
  • Tips for Success and FAQs:
  • Serving Suggestions:
  • More delicious recipes for you to try:
  • Zucchini and Potato Soup

Why we love this recipe:

This delicious Zucchini and Potato Soup is one of the easiest soup recipes and a family favourite in our household!

You’ll love this recipe because:

  • It is great to have on hand – it freezes well, so you can have some ready to go for when you are in need of a quick lunch or dinner! It is ideal for meal prep too.
  • When you are short on time, this soup is quick and easy to prepare.
  • The quantities of the ingredients can easily be adjusted to make a bigger (or smaller) batch.
  • It is vegan and gluten-free, so suitable for many dietary requirements.

Ingredients in this recipe:

Zucchini and Potato Soup (2)

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Zucchini – also known as courgette. Has a delicate flavour with a slight sweetness.

Potatoes– although any type of potato does work, I generally prefer to use a starchy variety or an all-rounder.

Brown/yellow onionand garlic– indispensable as a flavour base in this soup.

Olive oil– just a small amount to saute the vegetables. Coconut oil also works well.

Vegetable stock– you can make your own or use a commercial variety.

Fresh parsley– delicious fresh herbs add great depth of flavour. You can also use dried, but I would start with less as dried herbs have much more potency.

Sea salt and pepper– to taste.

Step by Step Instructions:

Zucchini and Potato Soup (3)
  1. Roughly chop your onion and garlic. Chop your zucchini and potato. Heat up the olive oil in a large saucepan over medium heat. Add in your onion, garlic, zucchini and potato and sauté for 5 minutes.
  2. Add in the vegetable stock.
  3. Cook until the vegetables are tender. Add the parsley.
  4. Using an immersion blender or similar, blend until the soup is a smooth consistency. Check that the seasoning is to your liking.
Zucchini and Potato Soup (4)

Tips for Success and FAQs:

Make sure that the zucchini and potato are cooked before attempting to blend them. It will be impossible to blend it smoothly if they are slightly undercooked.

You can use an immersion blender – I do. You will get a smoother, creamier texture if you use a blender. However, it is important to understand that blending hot liquids in a blender can be dangerous and could result in severe burns.

If you do use a blender for hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend at a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.

Feel free to make this soup your own. The basic recipe is vegan and gluten-free and delicious as it is. However, if you do not have specific dietary restrictions you can tailor it to your own requirement.

If you would like a more creamy soup, drizzle some cream on top or dollop on some Greek yoghurt just before serving. Or you could sprinkle some grated parmesan on top or serve with some pieces of crispy bacon.

How long will the soup last in the fridge?

The soup will last for 3 days in the fridge.

Can I freeze the Zucchini and Potato Soup?

Yes, soup is one of the best meals to make ahead because it freezes so well. Make a big batch and allow the soup to cool completely before storing it in freezer-safe containers. The soup can be frozen for about 3 months. Be sure to label the container with the name and date – frozen objects can be difficult to identify.

Zucchini and Potato Soup (5)

Serving Suggestions:

Serve a warming bowl of Zucchini and Potato Soup alongside one of these for an even more hearty and satisfying meal:

  • Easy Spelt Focaccia
  • Gluten-free Olive and Rosemary Focaccia
  • Gluten-free Zucchini Muffins
  • Mixed Seed Crackers

More delicious recipes for you to try:

Try some more of our favourite soup recipes:

  • Spiced Pumpkin and Sweet Potato Soup
  • Roasted Capsicum Soup with Basil Oil
  • Sweet Potato and Red Pepper Soup
  • Pea and Mint Soup
  • Broccoli and Pea Soup
  • Potato Soup
  • Roasted Carrot Soup with Coconut
  • Cauliflower and Potato Soup
  • Or, check out our collection of Easy Soup Recipes here.

I hope you will enjoy this comforting Zucchini and Potato Soup. Let me know in the comments below what you think!

Alex xx

Zucchini and Potato Soup (6)

Zucchini and Potato Soup

Zucchini and Potato Soup is satisfying, smooth and creamy. Using potatoes to provide a creamy texture, this soup is vegan, nutritious and quick and easy to make. Ideal for a healthy lunch or dinner and perfect for meal preparation, this soup will become a new family favourite.

4.98 from 77 votes

Print Pin Review

Course: Dinner, Lunch, Main, Soup

Cuisine: International

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Calories: 122kcal

Author: Alexandra Cook – It’s Not Complicated Recipes

Recipe Measurements:

For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.


  • 1 tablespoon extra virgin olive oil See Note 1
  • 700 g (1.5 lb) zucchini/courgette – cut into 2cm (1 inch rounds) approximately 3 large
  • 1 medium brown/yellow onion – roughly chopped
  • 2 cloves garlic – roughly chopped
  • 1 potato – large, peeled and cut into 1cm (½ inch) cubes
  • 2 ¼ cups (560 ml) vegetable stock See Note 2
  • 2 tablespoon flat-leaf parsley – roughly chopped See Note 3
  • sea salt and freshly ground black pepper– to taste See Note 4


  • Add all of the ingredients, except for the stock and parsley to a large saucepan, and cook for 5 minutes on medium heat, stirring regularly.

  • Add the stock, and simmer until the veggies are tender. This will take 12-15 minutes.

  • Add the parsley, and blend the soup until smooth.

  • Check the seasoning is to your liking, and serve with a garnish of your choice.


  1. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. You may have toadjust your measurementsaccordingly.
  2. I have usedvegetable stockin this recipe to keep it vegan, but you could also use chicken stock.
  3. Adding theparsleyjust before blending adds colour, flavour and nutrients.
  4. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
  5. If you do use ablenderfor hot liquids, you must be careful. You will need to remove the central cap in the blender lid and then cover the lid with a folded tea towel to let the steam escape. Hold the lid on securely and blend on a low speed. This will allow steam to escape so that it doesn’t build up. Not doing this can pose a risk that soup may overflow out of the blender.
  6. Please note, thenutritional informationis based on the recipe making approximately 4 cups. One cup is equal to 250ml. This does not include the garnish you serve with the recipe. The nutritional information is an estimate only.

Nutrition Estimate:

Calories: 122kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 548mg | Potassium: 738mg | Fiber: 3g | Sugar: 7g | Calcium: 46mg | Iron: 1mg

Tried this Recipe? Please rate and leave a comment!
Nutritional Disclaimer:

The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

Zucchini and Potato Soup (2024)


What is the best thickening agent for potato soup? ›

Opt for Cornstarch or Arrowroot

In a small bowl, mix cornstarch or arrowroot with a small amount of cold water to form a slurry. Once the slurry is smooth, gradually pour it into the simmering potato soup. Stir well to ensure the slurry is evenly distributed.

Why isn't my potato soup creamy? ›

So what do you do if you've made the mistake of using starchy potatoes in your soup? One trick to make your potato soup a little less grainy is to add some form of dairy –- cream, milk, or even cheese. Because dairy is generally creamy in texture, that characteristic will carry over into your soup.

Does cream cheese thicken potato soup? ›

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Why is my potato soup bland? ›

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

How do you doctor up bland potato soup? ›

With a simple soup like potato, I would stick to salt and pepper only. If you do use other spices, be careful because they will easily overwhelm the delicate flavor. Some ingredients I like to include in potato soup: Cooked, chopped bacon.

Can you use instant potatoes to thicken potato soup? ›

Use instant potatoes.

Unless you want a potato soup with chunks of potato, you can use instant potatoes instead of diced potatoes. Instant potatoes will absorb the chicken broth or other liquid as the soup cooks, resulting in a thick and creamy potato soup.

How do you make potato soup not bland? ›

Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

What gives vegetable soup that depth of flavor? ›

**Herbs and Spices:** Use a variety of herbs and spices such as thyme, rosemary, oregano, bay leaves, cumin, coriander, or smoked paprika to enhance the taste. 3. **Broth or Stock:** Choose a flavorful broth or stock as the soup base. Vegetable, mushroom, or a combination of vegetable and chicken broth can add depth.

Why do you put lemon juice in vegetable soup? ›

Fresh lemon juice squeezed into the soup at the very end wakens up the broth. The soup won't taste lemony, just brightened and lively. Fresh herbs and fat from a dollop of prepared pesto stirred into each bowl before serving is a real treat. I like my Vegan Pesto recipe, or Gotham Greens vegan pesto.

Why do you put vinegar in vegetable soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Which type of potato is best for soups? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Can I use Yukon Gold instead of russet in soup? ›

Thanks to their thin skins and pleasant, creamy texture, Yukon Gold potatoes are very versatile, which makes them an easy substitute for most other varieties. Yukon Gold potatoes are stable enough to cook without crumbling, which means they're great when used in potato salads or soups.

Can you overcook potatoes for soup? ›

Did you know that you can overcook potatoes? Depending on the potato used, you will get different results. Potatoes heavy in starch, like Russet and Baking potatoes, will get dry and crumbly if you overcook them but will be fine if you just mash them.

What is the most common thickener for soups? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

How much cornstarch to thicken potato soup? ›

Whisk 2 tbsp (25 g) of cornstarch or 2 tbsp (30 g) of flour with 14 cup (59 mL) of cool water. Once the starch is completely dissolved, pour the slurry into the main pot. Heat the soup to boiling for 1 minute, then reduce the heat and simmer until the soup is as thick as you'd like it.

Is cornstarch or flour better for thickening soup? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What are the two main thickening agents in soup? ›

  • Cornstarch. Cornstarch is the most common thickening agent used in the industry. ...
  • Pre-gelatinized Starches. Pre-gelatinized starches are mixed with sugar and then added to the water or juice. ...
  • Arrowroot. ...
  • Agar-Agar. ...
  • Algin (Sodium Alginate) ...
  • Gelatin. ...
  • Gum Arabic or Acacia. ...
  • Gum Tragacanth.

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