Creamy Zucchini And Potato Soup Recipes

CREAMY ITALIAN POTATO & ZUCCHINI SOUP

Steps:

• Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
• Add the grated zucchini and saute for 1-2 minutes.
• Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
• Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
• Stir in the grated parmesan and butter if using and season with salt and pepper.

CREAMY ZUCCHINI AND POTATO SOUP

Steps:

• Peel and finely dice onion and garlic cloves. Clean, wash and finely dice the zucchini. Peel potatoes and also dice finely.
• Heat oil in a pot, sauté vegetables and potatoes for 2-3 minutes. Deglaze with broth. Simmer on low heat for about 15-20 minutes.
• Wash parsley, shake dry, chop coarsely and add to zucchini soup. Puree with a hand blender, season with salt, pepper and nutmeg and serve in canning jars drizzled with a little nut oil.

ZUCCHINI AND POTATO SOUP

Steps:

• 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.

CREAMY CAJUN ZUCCHINI AND POTATO SOUP

Steps:

• Melt butter in a pan, add onions and garlic.
• Sauté for 5 minutes and then add potatoes.
• Take about 100g potatoes after 8-10 minutes and put aside.
• Add zucchini and cook for 3 minute.
• Meanwhile heat chicken broth, herbs and spice in a pot.
• Add vegetables from the pan and bring to boil.
• Reduce heat and leave to cook for 40 minutes.
• Fill in a blender and puree.
• Reheat the soup and add the cream.
• Do not boil!
• Serve in bowls decorated with the leftover potato cubes.

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP

Steps:

• In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
• Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
• Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
• Transfer to a crockpot.
• Add the broccoli, cauliflower, carrots, stock, and seasoning.
• Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
• Cover and continue heating until ready to serve.
• Provide cheddar or grated parmesan for topping.

NICOLE'S CREAMY ZUCCHINI SOUP

Steps:

• Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
• Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
• Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.