Are you ready to indulge in a bowl of pure comfort? Our Zucchini Potato and Cheddar Soup is not just a recipe; it's a warm embrace on a chilly day! This creamy, cheesy delight combines the wholesome goodness of fresh vegetables with the rich flavors of cheddar, creating a dish that’s both satisfying and nutritious. In just 35 minutes, you can whip up this delightful soup that serves four, making it perfect for family dinners or cozy nights in. Dive into the recipe below and discover how easy it is to create a culinary masterpiece that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 zucchinis, diced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Begin by gathering all the ingredients: butter, onion, zucchinis, potatoes, vegetable broth, cheddar cheese, salt, pepper, and heavy cream (if using).
- In a large pot, melt the 2 tablespoons of butter over medium heat. Allow the butter to foam and then add the chopped onion.
- Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant, stirring occasionally to prevent it from browning.
- Add the diced zucchinis and potatoes to the pot. Stir well to combine with the onions and cook for an additional 5 minutes, allowing the vegetables to soften slightly.
- Pour in the 4 cups of vegetable broth, ensuring all the vegetables are submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15-20 minutes, or until the potatoes and zucchinis are tender when pierced with a fork.
- Using an immersion blender, carefully blend the soup until smooth. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender. Be cautious with the hot liquid.
- After blending, return the soup to the pot (if using a countertop blender) and stir in the 1 cup of shredded cheddar cheese. Allow it to melt, stirring continuously.
- If desired, add the 1/2 cup of heavy cream to the soup for a richer flavor and creamier texture. Stir well to combine.
- Season the soup with salt and pepper to taste, adjusting according to your preference.
- Once everything is well combined and heated through, remove the pot from the heat. Serve the soup hot, garnished with additional cheddar cheese or fresh herbs if desired.
Tips
- Prep Ahead: To save time, chop your vegetables ahead of time and store them in the fridge. This way, you can quickly throw everything together when you're ready to cook.
- Choose Fresh Ingredients: Fresh zucchinis and potatoes will enhance the flavor of your soup. Look for firm, vibrant vegetables for the best results.
- Adjust the Consistency: If you prefer a chunkier soup, blend only half of the mixture and leave the rest as is. This adds texture while still providing that creamy base.
- Experiment with Cheese: While cheddar is delicious, feel free to mix in other cheeses like Gruyère or Monterey Jack for a unique flavor twist.
- Herb Infusion: Add a bay leaf or some fresh thyme while the soup simmers for an extra layer of flavor. Just remember to remove the bay leaf before blending!
- Garnish Creatively: Top your soup with crispy bacon bits, croutons, or a sprinkle of fresh herbs like parsley or chives for a pop of color and added crunch.
- Storage Tips: This soup stores well in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth or cream to bring back its creamy texture.With these tips, you’re all set to create a delicious and comforting Zucchini Potato and Cheddar Soup that will impress your family and friends!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
