Hearty Potato Corn Zucchini Soup (Printer-friendly)

A creamy, chunky vegetable soup brimming with potatoes, sweet corn, and zucchini. Perfect for cozy evenings or a nourishing family meal.

# 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 (gluten-free if needed)
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 (optional)

14 - 2 tablespoons chopped fresh parsley
15 - Crushed red pepper flakes

# Method:

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 garlic from burning.
03 - Add potatoes, zucchini, and corn kernels. Cook for another 2 minutes, stirring occasionally to combine flavors.
04 - Pour in vegetable broth, dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a rolling boil.
05 - Reduce heat to low, cover pot, and simmer for 20 minutes or until potatoes and vegetables are fork-tender.
06 - Stir in milk. Using an immersion blender, partially blend the soup to create a creamy texture while leaving vegetable chunks for heartiness.
07 - Taste and adjust seasoning as needed. Serve hot in bowls, garnished with chopped fresh parsley and red pepper flakes if desired.

# Expert Tips:

01 -
  • The texture is magical, creamy enough to feel indulgent while still having satisfying chunks of tender vegetables
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Dont skip the partial blending step, it's what transforms this from vegetable soup to something special
  • The soup continues thickening as it sits, so if you prefer it thinner, add a splash more broth when reheating
03 -
  • Cut your vegetables into uniform sizes so they cook evenly and no one piece is mushy while another is still firm
  • If you don't have an immersion blender, transfer half the soup to a regular blender, puree, then stir back into the pot

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