Hearty Potato Corn Zucchini (Print Version)

Creamy, chunky vegetable soup with potatoes, corn, and zucchini. Ready in 45 minutes for cozy family dinners.

# 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

# How to Make It:

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.
04 - Pour in vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer, cover, and cook for 20 minutes until potatoes and vegetables are tender.
05 - Stir in milk. Using an immersion blender, partially blend the soup for a creamy texture while leaving some chunks for heartiness.
06 - Taste and adjust seasoning if needed. Serve hot, garnished with parsley and red pepper flakes if desired.

# Expert Advice:

01 -
  • The way the creaminess from the milk plays with the actual chunks of vegetables gives you the best of both textures in every spoonful
  • It transforms incredibly simple ingredients into something that feels like it simmered all day even though its ready in under an hour
  • This soup freezes beautifully so you can make a double batch and always have something nourishing on hand for busy nights
02 -
  • When partially blending aim for about half the soup to remain chunky because too much blending turns it into baby food and loses all the wonderful texture
  • Add the milk at the very end because dairy can separate if boiled too vigorously which affects both the look and the mouthfeel
  • The soup will continue thickening as it sits so if you prefer it thinner simply add a splash more broth when reheating
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly and no one ends up with raw potatoes while everything else is mush
  • Taste your broth before adding salt since some commercial brands are already heavily seasoned
  • If you dont have an immersion blender you can remove about two cups of the soup blend it in a regular blender then return it to the pot

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