Hearty Potato Corn Zucchini Soup (Printer-friendly)

A satisfyingly creamy, chunky vegetable soup brimming with potatoes, sweet corn, and zucchini. Perfect for cozy evenings.

# 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
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 for 3-4 minutes, until translucent and softened.
02 - Stir in garlic, carrots, and celery. Cook for 2-3 minutes, stirring frequently to prevent burning.
03 - Add potatoes, zucchini, and corn. Cook for another 2 minutes, stirring occasionally to coat with aromatics.
04 - Pour in vegetable broth, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil.
05 - Reduce heat to a gentle simmer, cover, and cook for 20 minutes, or until potatoes and vegetables are fork-tender.
06 - Stir in milk. Using an immersion blender, partially blend the soup to create a creamy base while leaving vegetable chunks intact for texture.
07 - Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley and red pepper flakes if desired.

# Expert Tips:

01 -
  • Its incredibly filling without being heavy, perfect for when you want comfort food that wont weigh you down
  • The partial blending trick creates the best of both worlds, creamy and chunky in every spoonful
  • This soup actually tastes better the next day, making it ideal for meal prep or unexpected leftovers
02 -
  • Do not skip the partial blending step, it creates the signature creamy texture that makes this soup special
  • Add the milk at the very end to prevent it from separating or becoming grainy during the long simmer
  • If you do not have an immersion blender, remove about 2 cups of soup, blend in a regular blender, and stir back in
03 -
  • Cut all vegetables into similar sized pieces so they cook evenly and finish at the same time
  • Taste the broth before adding salt since different brands vary dramatically in sodium content
  • If the soup becomes too thick after refrigerating, thin it with additional broth rather than water to maintain flavor intensity

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