Zucchini Potato Cheddar Soup
Zucchini, Potato and Cheddar Soup is a delicious, low calorie, healthy soup that's easy to make during zucchini season or anytime throughout the year. Delicious, creamy and full of flavor in under 30 minutes! Plus, it freezes beautifully to make now and enjoy in the cold months.
Servings: 8 servings
Calories: 102kcal
Ingredients
- 1 lb potatoes unpeeled and roughly chopped (about 3½ cups)
- 4 cups vegetable stock
- 2 lbs zucchini roughly chopped (about 4 cups)
- 1 onion chopped
- 2 cloves garlic chopped
- 1 teaspoon each salt and pepper
- 1¼ cups 100g grated sharp cheddar cheese
- Grated nutmeg for garnish
Instructions
- Heat a soup pot with olive oil. Once hot, add chopped onions and sauté until they’re just beginning to soften; about a couple of minutes. Then stir in the garlic and saute for 30 seconds, or until fragrant.
- To the pot, add the chopped potatoes and broth. Bring to a boil and reduce heat to maintain a simmer. Cover and cook for 5 minutes. Add the zucchini to the pot, cover, and cook for 10 minutes more.
- Remove from the heat, stir in the cheese, and season with nutmeg, salt, and pepper.
- Using a blender or immersion blender, puree the soup to your desired consistency. Serve garnished with additional grated cheese, green onions, and nutmeg, if desired.
Notes
To Freeze:
Cool the soup to room temperature before adding to air-tight freezer bags or containers and freeze for up to 3 months.Nutrition
Serving: 1g | Calories: 102kcal | Carbohydrates: 18g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 519mg | Fiber: 3g | Sugar: 4g