Zucchini Potato Soup
Potato gives this soup body and zucchini gives it flavor, blended smooth and finished with lemon and dill. The zucchini goes in late so it stays green rather than cooking down to a dull olive color.
- Prep15 min
- Cook35 min
- Total50 min
- Serves6
AI-generated illustration
Contains:dairymeat
Ingredients
Method
- Warm the olive oil in a large pot over medium heat and cook the yellow onion until soft and translucent, about 6 minutes, then stir in the garlic for 30 seconds.
- Add the cubed potatoes, chicken broth, dried thyme, kosher salt, and black pepper, bring to a boil, and simmer 12 minutes, until the potatoes are nearly tender.
- Add the sliced zucchini and simmer 8 minutes more, only until it is soft. Any longer and the soup turns a dull army green.
- Blend the soup smooth with an immersion blender, or in batches in a countertop blender with the lid vented so steam can escape.
- Stir in the heavy cream and warm through without boiling, then take the pot off the heat and add the lemon juice and most of the dill.
- Taste for salt, ladle into bowls, and scatter the remaining dill over the top.
Notes
- This is a good use for oversized end-of-season zucchini; scoop out the seedy core first.
