Hearty Potato Corn Zucchini (Printable Version)
Creamy, chunky vegetable soup with tender potatoes, sweet corn, and zucchini in a savory broth.
# 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
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
14 - 2 tablespoons chopped fresh parsley
15 - Crushed red pepper flakes
# Directions:
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 to soften.
03 - Add potatoes, zucchini, and corn. Cook another 2 minutes, stirring occasionally to coat with oil.
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 Hints:
01 -
- It comes together in under an hour but tastes like it simmered all day
- The partially blended texture creates the perfect balance of creamy and chunky
- It freezes beautifully and actually tastes better the next day
02 -
- Resist the urge to over blend because those chunks are what make it feel satisfying
- The soup continues thickening as it sits, so do not worry if it seems slightly thin initially
03 -
- Cut your vegetables into similar sizes so they cook evenly
- Let the soup rest for 5 minutes off heat before serving to allow flavors to marry