Hearty Potato Corn Zucchini Soup (Print Version)
Creamy, chunky vegetable soup loaded with tender potatoes, sweet corn, and zucchini. Ready in under an hour.
# What You'll 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
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
# Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent and fragrant.
02 - Stir in minced garlic, diced carrots, and celery. Cook for 2-3 minutes, stirring frequently to prevent burning.
03 - Add potatoes, zucchini, and corn kernels. Cook for another 2 minutes, stirring occasionally to combine flavors.
04 - Pour in vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, stirring to incorporate seasonings.
05 - Reduce heat to a gentle simmer, cover the pot, and cook for 20 minutes or until potatoes and vegetables are tender when pierced with a fork.
06 - Stir in milk. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some vegetable chunks for heartiness.
07 - Taste the soup and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with chopped fresh parsley and red pepper flakes.
# Expert Tips:
01 -
- The partially blended texture gives you the best of both worlds, creamy and chunky in every bowl
- Smoked paprika adds this subtle depth that makes people think you simmered it for hours
02 -
- Over-blending turns this into baby food consistency, so just pulse the immersion blender a few times in different spots
- The soup continues thickening as it sits, so stop blending sooner than you think you should
03 -
- Cut all vegetables into similar-sized pieces so they cook evenly and nobody gets a raw carrot chunk
- If you do not have an immersion blender, transfer 2 cups of soup to a regular blender, purée, then stir back into the pot