Hearty Potato Corn Zucchini (Printable)
Creamy chunky soup with potatoes, corn and zucchini ready in 45 minutes.
# 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
# How to Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add onion and cook 3-4 minutes, until translucent.
02 - Stir in garlic, carrots, and celery; cook 2-3 minutes.
03 - Add potatoes, zucchini, and corn. Cook another 2 minutes, stirring occasionally.
04 - Pour in vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 20 minutes, or until potatoes and vegetables are tender.
06 - Stir in milk. Using an immersion blender, partially blend the soup for a creamy texture, leaving some chunks for heartiness.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with parsley and red pepper flakes if desired.
# Expert Suggestions:
01 -
- It comes together in under an hour but tastes like it simmered all afternoon
- The partial blending creates the perfect texture between silky and chunky
02 -
- Over-blending turns this into baby food, so pulse just a few times and leave plenty of texture
- The soup continues to thicken as it sits, so the broth might seem thin at first but will be perfect in a few minutes
03 -
- Cut all your vegetables into similar-sized pieces so they cook evenly
- Start with less salt than you think you need, since the milk mellowing everything out at the end can change the seasoning