Creamy Zucchini & Potato Soup
I absolutely love, love, love this soup. I’ve been told it’s like a broccoli cheddar soup without the broccoli or the cheddar. I think my guests are referring to the texture, which is thick and creamy, made possible by the starch in the golden and silky Yukon potatoes that are used here. Of course the half and half adds a whole lot of that rich cream, but you can also replace that with whole milk instead.
- 2 tablespoons olive oil or butter (or one of each)
- 3 small Yukon gold potatoes, diced (about 1 cup)
- 3 small zucchini or Mexican squash (about 3 cups)
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh tarragon (optional)
- 2 tablespoons dried parsley 1/2 cup yellow onion, diced
- 5-10 garlic cloves, minced
- 1 cup half and half milk or whole milk + more, if desired
- Sauté olive oil and/or butter in medium size sauce pan. Add the diced potatoes, squash, salt, pepper and herbs. Sauté for about 3-5 minutes, or until they've softened.
- Add the onions and sauté until translucent. Add the garlic and combine well. Add the milk then reduce the mixture to a simmer.
- After 10 minutes on low heat, remove the pan from the fire and use a hand blender to combine all of the ingredients well. Once the potatoes have been fully blended, stop or else the mixture will turn 'glue-y' from the potato starch.
- Bring back to low heat and continue to simmer for a few more minutes to warm back up.
- Serve hot with a pat of butter or olive oil and freshly chopped herbs, if desired.
“Add the onions and sauté until translucent. Add the onions and combine well.”
I think you meant garlic the second time.
Yes, I did, thank you 🙂