Hearty Potato Corn Zucchini Soup (Print Version)
Creamy, chunky vegetable soup with potatoes, sweet corn, and zucchini. Perfect for cozy family dinners in 45 minutes.
# What You 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
14 - 2 tablespoons chopped fresh parsley
15 - Crushed red pepper flakes
# How To Make:
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 until vegetables begin to soften.
03 - Add potatoes, zucchini, and corn to the pot. Cook for another 2 minutes, stirring occasionally to combine flavors.
04 - Pour in vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring mixture to a boil, then reduce heat to low.
05 - Cover pot and simmer for 20 minutes, or until potatoes and vegetables are completely tender when pierced with a fork.
06 - Stir in milk. Using an immersion blender, partially blend the soup until creamy while leaving generous chunks for heartiness.
07 - Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in bowls, garnished with fresh parsley and red pepper flakes.
# Expert Tips:
01 -
- This soup comes together in under an hour but tastes like it simmered all day
- The partial blending technique creates the perfect balance of creamy and chunky textures
- It is one of those rare soups that actually tastes better the next day
02 -
- Do not skip the step of sautéing your vegetables before adding liquid, as this builds layers of flavor that cannot be achieved otherwise
- The partial blending is what makes this soup special—blend too much and you lose the hearty chunky texture
- If you do not have an immersion blender, remove about 2 cups of soup, blend it in a regular blender, then stir it back in
03 -
- Cut your vegetables into uniform sizes so they cook evenly and no single ingredient becomes mushy
- Taste your broth before seasoning since some brands are much saltier than others