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A small white bowl of zucchini potato soup garnished with parsley.

Zucchini Potato Soup

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5 from 2 reviews

What do you do when you have too much zucchini? You can make this delicious soup that is hearty and filling. It’s perfect for those who are looking for a healthy and easy meal. This soup is gluten-free, vegetarian, and vegan-friendly.

  • Total Time: 35 minutes
  • Yield: 5 servings 1x


Units Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 medium zucchini, chopped into 1-inch chunks
  • 3 Yukon gold potatoes, chopped into 1-inch pieces
  • 4 cups reduced-sodium vegetable broth
  • 1/4 cup unsweetened Greek-style yogurt (use dairy-free yogurt for dairy-free diets)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper


  1. In a large stockpot, heat the oil over medium heat.
  2. Add the onion and garlic and sauté in the oil for a few minutes, stirring occasionally.
  3. Add the zucchini, potatoes, and broth, and stir to combine.
  4. Turn the heat to high and bring the mixture to a boil.
  5. Reduce the heat, cover the pot, and simmer for 10 minutes, or until the potatoes are fork-tender.
  6. Turn off the heat and use a hand immersion blender to blend the soup. Alternatively, you can transfer the soup to a regular blender (be very careful when blending hot liquids).
  7. Stir in the yogurt, salt, and pepper, and serve hot.


  1. You can easily double this recipe if you want more servings.
  2. Non-vegetarians can use chicken broth to increase the protein content of this soup.
  3. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat before serving.


  • Serving Size:
  • Calories: 157
  • Sugar: 4.2 g
  • Sodium: 453.8 mg
  • Fat: 3.7 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 28 g
  • Fiber: 3.2 g
  • Protein: 4.4 g
  • Cholesterol: 1.9 mg