Homemade Potato Zucchini Soup

I made a batch of potato zucchini soup yesterday and went I went to the blog to look for the recipe to share in my weekly newsletter, I couldn’t believe I’d never published it on here. My mom has been making this soup for as long as I can remember and I make plenty of it every summer, even more so since we started gardening and growing our own squash and zucchini.

Bowl of Potato Zucchini soup on a green background with a spoon and chopped zucchini used as garnish.

 

Zucchini plant growing in the garden.

This year’s gardening season is interesting as we are in the process of moving to our new house. Our garden is still here in coastal South Carolina. Anticipating a possible move, we didn’t plant a huge garden, but we have a few zucchini and squash plants growing. Being gone for over a week with little rain in forecast, I didn’t hold out hope that the plants would make it. I cut every piece of fruit off before we left, which turned into an amazing side dish for dinner at the new house. It must have helped because, to my surprise, the plants not only survived, but thrived. I found three large zucchini perfect for potato zucchini soup and quite a few yellow squash that I’ll use in another recipe later in the week.

If you’re finding yourself with an abundance of zucchini or a deal at the store or farmer’s market that’s too good to pass up, what do you do with them after you bring them in?

What I love about Zucchini is how versatile they are. You can create savory dishes like the potato zucchini soup recipe I’m sharing below. Or you can make a batch of sweet zucchini bread. Or how about some zucchini fritters or everyone’s new favorite – zoodles (zucchini noodles).

Two fresh zucchini on a wooden cutting board with a sprig of parsley. One of the zucchini partially sliced. And while zucchini is best eaten fresh, it can also easily be frozen. Chop and blanch to freeze to make soups and casseroles later on. Make the soup below and freeze it. Or shred the fresh zucchini and bag in freezer bags with enough shredded zucchini in each bag to make your favorite zucchini bread or muffin recipe.

Ready to get started. Here’s the recipe for zucchini potato soup. It’s quick and easy to make and freezes well. Make a double batch when zucchini are abundant and freeze half for a cool winter day.

Potato Zucchini Soup Recipe
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Potato Zucchini Soup Recipe

Ingredients

  • 3 to 4 medium zucchini (or two large ones)
  • 1 yellow onion
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 4 to 5 potatoes
  • 4 cups chicken or vegetable stock
  • 2 cups of water
  • salt and pepper to taste

Peel and chop the onion.

Heat the butter and olive oil in a stockpot. Add the onion and cook over medium heat until they are translucent.

While the onion is cooking, peel and chop the potato. Add to the pot and season with plenty of salt and pepper.

Wash and chop the zucchini. Add to the pot and give everything a good stir.

Add the stock and water. Cover and bring to a boil.

Reduce the heat and simmer until the vegetables are tender.

Use an immersion blender to blend the soup to creamy consistency*

Notes

* if you don't have an immersion blender, blend the soup in small batches in your regular blender.

https://www.hillbillyhousewife.com/homemade-potato-zucchini-soup.htm

The Zucchini Cookbook by the Hillbilly HousewifeFor more delicious zucchini recipes, check out The Zucchini Cookbook.

Zucchini is abundant when in season which makes it good to use fresh and to freeze for use throughout the rest of the year.

Even if you don’t garden yourself, chances are that you may be blessed by a friend or neighbor with part of their own harvest, or come across a wonderful deal at your local farmers market.

It’s a versatile vegetable that tastes great with other ingredients or even roasted or grilled all by itself. I tried to come up with a mix of recipes you can enjoy throughout the year. Use the fresh zucchini in things like salads, and enjoy the frozen ones throughout the year in baking, soups, stews and sauces.

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