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Zucchini Potato and Cheddar Soup

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Zucchini, Potato and Cheddar Soup is a delicious, low calorie, healthy soup that’s easy to make during zucchini season or anytime of 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.

Side view of Zucchini Potato Cheddar Soup in white handled bowls

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I was given this recipe from a sweet British lady who loves warm soup as much as I do. Intrigued, I couldn’t wait to try it out.

As expected, I absolutely loved it! I adjusted a few ingredients along the way and it has regularly occupied space in my refrigerator. Wonderful for a quick but healthy lunch, at teatime, or with a light dinner.

Side view of Zucchini Potato Cheddar soup in a white bowl with green onions and nutmeg

It reminds me of some of the pureed fall and winter soups I love, like Creamy Carrot Soup with Leeks and Ginger, Creamy Cauliflower Soup with Turmeric and Cumin, and Instant Pot Butternut Squash Soup: Super Quick and Healthy. For more ideas, we have a page dedicated to all our soup recipes.

What to Love About Zucchini Potato Soup

  • Quick to make in under 30 minutes
  • Beautiful, creamy texture
  • Delightful, simple flavors
Top view of Zucchini Potato Cheddar Soup on a round wood board

Zucchini Potato Cheddar Soup Ingredients

This soup requires only a handful of simple, fresh ingredients. The exact measurements are in the recipe card at the bottom of this post. Here’s what you need:

  • Potatoes: I’ve used Yukon gold potatoes, but russets work beautifully too. With russets, the texture will be a bit thicker. Waxy potatoes produce a thinner soup.
  • Vegetable Stock: You can also use chicken stock if preferred or easily on hand.
  • Zucchini: Choose bright green, fresh zucchini for the best color and flavor.
  • Onion: I used a sweet onion, but green onions or even shallots work too.
  • Garlic cloves
  • Cheddar cheese: Use your favorite cheddar, I used a sharp cheddar, of substitute for your favorite grated cheese.
  • Seasoning: salt, pepper, and grated (ground) nutmeg

Kitchen Equipment Needed

All you need to make simple and delicious soup is a 5 to 6-quart soup pot or Dutch oven, a good chef’s knife to chop the onions and zucchini, and a blender or immersion blender.

How to Make Zucchini Soup

Step-by-step instructions are found in the recipe card below, but here’s a brief overview of how to make this soup in about 25 minutes.

  1. Add olive oil to a soup pot and heat until hot. Toss in the onion and sauté for a minute or two, just until it begins to soften, then stir in the garlic and cook for 30 seconds to 1 minute.
  2. Add chopped, unpeeled potatoes and broth to the pot; bring to a boil. Cover and cook for 5 minutes. Then add zucchini to the pot, cover, and cook for 10 minutes more.
  3. Remove the pot from the heat and stir in the cheese and season with nutmeg, salt, and pepper.
  4. In batches, blend the soup until pureed, or use an immersion blender. Garnish and serve.

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Top view of Zucchini Potato and Cheddar Soup in who double handled white soup bowls
Side view of Zucchini Potato Cheddar Soup in white handled bowls

Zucchini Potato Cheddar Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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.

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

  1. 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.
  2. 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.
  3. Remove from the heat, stir in the cheese, and season with nutmeg, salt, and pepper.
  4. 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.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 519mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 4g

31Daily.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although 31Daily.com attempts to provide accurate nutritional information, these figures are only estimates.

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2 Comments

    1. Hi Owen, yes add the garlic just after adding the onion. Thank you for catching that-I’ve updated the recipe to be more clear.

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