Creamy Zucchini Potato Soup

Bold is the first word that comes to mind when I think of this soup. The thyme is what makes it really stand out. Gold potatoes and onions also play a significant role here as the potatoes enhance the texture and the onions enhance the flavors!

Seasoning Creamy zucchini Potato Soup

There are a few options in terms of seasoning this particular soup. I used an artisan seasoning blend that can be seen in the photo collage on the left-hand side. It is absolutely divine and I will link where you can purchase it here: https://shop.beautifulbrinysea.com/products/french-picnic

Using salt and pepper will still be amazing, or you can add whatever you think will pair well here. Just make sure you taste the soup first because the thyme brings a lot to the overall flavor profile.

Creating a creamy soup

This is soup is pretty simple, it doesn't require a ton of ingredients but there are a few things that make it unique. Vegan cream cheese is added to give the soup that rich creaminess. The reason I used it here is that I am dairy sensitive. This particular ingredient is very easy to substitute-use an 8oz block of regular cream cheese or use 1 ½ cups heavy cream. The type of potatoes used also make all the difference...gold potatoes are key for this soup and I would stick with gold or red potatoes

How much thyme should I add?

Using fresh thyme is significant for use in this soup. Normally, I would suggest an amount of dry herb that could substitute for the fresh version but in this case, there is no replacement. I added about a handful of thyme and threw the whole bunch in the soup without any rhyme or reason. There's no need to tie the herbs because they are relatively easy to scoop out and you'll want all of those tiny leaves to remain in the broth.

About making Creamy Zucchini Potato Soup

In general, you'll want to cook the soup until all of the vegetables are very tender. This should take about 30-40 minutes. You'll know you're ready for the next step once the potatoes are fork tender. You should see the liquid cooking just above a simmer, so think medium-sized bubbles. It shouldn't quite be simmering but shouldn't be at a rolling boil either.

Blending the soup

Prior to blending, add the cream cheese and let it sit in the hot liquid while it cools. If using heavy cream, you can incorporate it afterward. I used a ninja to blend the soup and this is the method I suggest(or any other blender, of course). You could also use a large food processor but you may have to do it in batches.

Enjoy this Creamy Zucchini Potato Soup!!

More Savory Soups

Lasagne Soup

Chicken Noodle Soup

Print