Hearty Potato Corn Zucchini Soup (Printable Version)

Creamy, chunky vegetable 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

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 until fragrant.
03 - Add potatoes, zucchini, and corn. Cook another 2 minutes, stirring occasionally to coat.
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.

# Quick Tips:

01 -
  • Its somehow both creamy and light at the same time
  • The partially blended texture makes every spoonful interesting
  • You probably have everything you need in your kitchen right now
02 -
  • Do not overblend or you will lose the satisfying chunky texture
  • The soup continues thickening as it sits, so plan accordingly
03 -
  • Cut all vegetables to similar sizes for even cooking
  • Use a heavy pot for better heat distribution

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