Creamy Zucchini Potato Soup

why make this recipe

CleanFoodCrush Creamy Zucchini Potato Soup is a delicious and comforting dish perfect for cooler days. It is not only tasty but also packed with nutrients from fresh vegetables. This soup is easy to make and is a wonderful way to enjoy the flavors of zucchini and potatoes in a creamy texture. Plus, it can be customized with your favorite toppings, making it a versatile recipe for everyone to enjoy.

how to make CleanFoodCrush Creamy Zucchini Potato Soup

Ingredients:

• 1 Tbsp clarified butter or ghee, coconut oil, avocado oil, or olive oil
• 2 fresh garlic cloves, minced
• 1 large yellow onion, diced
• 3 stalks crisp celery, sliced
• 2 medium zucchini, chopped
• 2 medium potatoes, peeled and thinly sliced
• 4 cups low sodium chicken broth, or broth/stock of choice
• Garnish/finishing ideas:
  • 2-4 strips of nitrate free bacon, cooked and crumbled (optional!)
  • 1 cup plain Greek yogurt, unsweetened coconut milk, OR grass-fed cream
  • 1/4 cup shredded parmesan, to garnish
• Sea salt and fresh ground black pepper, to taste

Directions:

1. Melt butter or ghee in a medium pot over medium-high heat.
2. Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
3. Add zucchini, potatoes, and broth. Bring to a boil. Once boiling, cover and reduce heat to a low simmer.
4. Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your liking.
5. Using an immersion blender, blend until smooth and creamy. Then stir in the plain Greek yogurt.
6. Serve hot, garnished with crumbled bacon and parmesan sprinkled on top if you like!

how to serve CleanFoodCrush Creamy Zucchini Potato Soup

Serve this creamy soup hot in bowls. You can add extra toppings like crumbled bacon and parmesan cheese for a richer flavor. Pair it with some crusty bread or a side salad for a complete meal. It’s perfect as a main dish or a comforting starter before a meal.

how to store CleanFoodCrush Creamy Zucchini Potato Soup

To store any leftover soup, let it cool to room temperature. Then place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to thaw it in the refrigerator before reheating.

tips to make CleanFoodCrush Creamy Zucchini Potato Soup

• If you prefer a thicker soup, you can use less broth or add more potatoes.
• For a healthier twist, you can skip the bacon or use turkey bacon.
• Experiment with different herbs like thyme or basil for added flavor.

variation

You can easily customize this soup by adding other vegetables such as carrots or spinach. For a spicier kick, add red pepper flakes. If you’re vegan, you can replace yogurt with a plant-based alternative and omit any animal products.

FAQs

1. Can I use frozen zucchini and potatoes?
   Yes, you can use frozen vegetables, but make sure to thaw and drain them well to avoid excess water in your soup.

2. How can I make this soup more flavorful?
   Add some fresh herbs like parsley or dill after blending, or stir in some lemon juice for brightness.

3. Can I make this soup in advance?
   Absolutely! This soup keeps well and often tastes even better the next day as the flavors meld together.