This creamy Potato Zucchini Soup is a healthy comfort meal that is quick and easy to make. It is creamy and delicious, gluten-free and vegan, perfect for a light lunch or dinner, and meal prep for the week.
This creamy zucchini and potato soup is naturally gluten-free and vegan. All you need are just a few budget friendly pantry ingredients for this comforting meal. Serve up a big bowl of wholesome, comforting soup with minimal effort!
Some other warming soups I love to cook for my family are Mushroom and potato soup or this Spiced carrot and lentil soup.
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Ingredients
To make this creamy zucchini and potato soup, all you need are a few basic ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Leek, ads a wonderful, mild onion flavor to this soup. But it can also be replaced with yellow onion that’s been peeled and chopped. Shallots also tastes great.
- Olive oil, or other neutral oil of choice. avocado oil is a good option.
- Garlic, a few garlic cloves ads so much flavor to this creamy zucchini soup.
- Zucchini, ends trimmed and chopped
- Russet potatoes, this recipe uses russet potatoes, but any starchy variety works well for a creamy result.
- Vegetable stock, or stock of choice for non vegan. Use organic or choose a good quality stock for maximum flavour. Homemade vegetable broth tastes amazing as well.
- Sea salt and ground black pepper, to taste
- Toppings (optional) A drizzle of cream, some crotons, parmesan cheese and chopped parsley.
See recipe card for quantities.
Instructions
This potato leek zucchini soup is easy and fast to make. Follow the step by step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: Heat the oil in a large soup pot and sauté the leeks until soft, stirring often. Add the garlic and sauté for another minute or until fragrant.
- Step 2: Add the chopped zucchini, the stock and potatoes to the pot and bring to a simmer.
- Step 3: Simmer the soup until the zucchini and potatoes are soft and cooked through.
- Step 4: Take the soup off the heat and mix until smooth using an immersion blender. If the soup is too thick add a little water. Salt and pepper to taste.
Hint: Top with a drizzle of cream, some croutons, parmesan and parsley. To keep this soup vegan, make sure to use vegan toppings.
Serve up this delicious, creamy zucchini potato soup with a side of some crusty bread for dipping. Use store-bought or one of these easy no knead recipes: No knead olive bread, No Knead Whole Wheat Bread or this Cranberry Walnut Bread.
Substitutions and Variations
- Vegan – This is a vegan zucchini soup, but if you choose to top it with some cream, croutons and cheese, make sure to use a vegan alternative.
- Potatoes – I used russet potatoes for this soup, but any starchy variety works well for a creamy result. The potatoes can also replaced with either sweet potatoes or carrots.
- Onion – this creamy zucchini and potato soup uses a chopped leek. Other alternatives are yellow onion or shallots.
- Spice it up – This zucchini soup has a mild and rich flavour, if you like it spicy, add some red pepper flakes to taste or top with a drizzle of chili oil.
Some more of my favourite warming soups: Pumpkin and potato soup, Butternut squash cauliflower soup or this Lentil Quinoa Soup.
Equipment
This zucchini soup uses an immersion blender for a smooth and creamy texture. If you don’t have an immersion blender, a normal blender or even food processor can be used. Make sure not to overfill them, so the warm soup risks splashing out.
Storage
Refrigerator: First, cool down any leftover potato leek and zucchini soup. Add the soup to an airtight container, or heavy-duty ziplock bag. The soup will keep for about 4-5 days in the fridge.
Freezer: This potato and zucchini soup can also be frozen for up to 2–3 months. Follow the directions for storing the soup in the fridge, but make sure not to fill the containers too full. The liquid will expand some when frozen, and you don’t want to risk the lid to popping off in the freezer!
Top Tip
Make sure the zucchini and potatoes are fully cooked and starting to fall apart before blending. This will ensure a smooth and creamy texture of the soup. If needed, add a little more vegetable broth or water for a thinner consistency.
Recipes with zucchini
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This creamy Potato Zucchini Soup is a healthy comfort meal that is quick and easy to make. It is creamy and delicious, gluten-free and vegan, perfect for a light lunch or dinner, and meal prep for the week.
- 1 leek, rinsed and chopped
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 2 medium zucchini, ends trimmed and chopped
- 2 (500g) large russet potatoes, peeled and chopped
- 4 cups vegetable stock
- sea salt and ground black pepper to taste
- Topping (optional) chopped parsley, cream, croutons and parmesan (vegan if needed)
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Heat the oil in a large soup pot and sauté the leeks until soft, for about 5 min, stirring often. Add the garlic and sauté for another minute or until fragrant.
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Add the chopped zucchini, the stock and potatoes to the pot and bring to a simmer. Simmer the soup for about 20 minutes or until the zucchini and potatoes are soft and cooked through.
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Take the soup off the heat and mix until smooth using an immersion blender. If the soup is too thick add a little more vegetable broth or water. Salt and pepper to taste. Top with a drizzle of cream, some croutons, parmesan and parsley.
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