Best Potato And Zucchini Soup Recipes

ZUCCHINI, POTATO, AND CILANTRO SOUP

Steps:

• Melt butter in heavy large saucepan over medium-high heat. Add chile and fennel seeds; stir 30 seconds. Add next 3 ingredients; sauté 2 minutes. Add broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are tender, about 15 minutes.
• Purée soup in batches in blender, adding cilantro and 1 teaspoon lime juice to first batch. Return puree to same pan. Season to taste with salt, pepper, and more lime juice, if desired. Rewarm, if necessary, and serve.

SPICY ZUCCHINI, PEPPER AND POTATO SOUP

Steps:

• Char sweet frying pepper over open flame on stovetop or under hot broiler with oven door cracked to allow steam to escape. Once the skin is evenly charred and blackened all-over, place the pepper in a bowl and cover with plastic until pepper is cool enough to handle. Wipe or scrape the char off the pepper removing the skins. Seed the pepper and thinly slice.
• Heat 3 tablespoons extra-virgin olive oil in a deep skillet or Dutch oven over medium to medium-high heat. When the oil ripples, add the zucchini, chiles, frying peppers, onions, potatoes, garlic, salt, pepper, rosemary, thyme and saute the vegetables until tender-crisp, 12 to 15 minutes, stirring occasionally. Add the tomatoes and roasted peppers and allow the tomatoes to breakdown a few minutes. Stir in enough stock to desired consistency - as thin or thick as you like.
• Cool completely and store for make-ahead meal.
• Reheat over moderate heat, stirring occasionally. Serve in shallow bowls with shredded or torn sweet basil and crusty, warm bread.

POTATO AND ZUCCHINI SOUP

Steps:

• Chop vegies as roughly as you like.
• Saute with a tablespoon of butter.
• Add enough water to cover, add stock cubes.
• Cook until tender.
• Blend and mash the vegies (with fluid still in pot).
• Add the cream to taste (put more in if you prefer it creamier).
• Serve with salt and pepper to taste.

ZUCCHINI POTATO AND PARMESAN SOUP

Steps:

• Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
• Cook stirring often, until the onions are translucent, about 5 minutes.
• Stir in zucchini and potato.
• Add enough broth to barely cover the vegetables.
• Add the thyme and bring to a boil over high heat.
• Reduce heat to low.
• Simmer, partially covered, until the potatoes are tender about 15 minutes.
• Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
• Season to taste with salt and pepper.

CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP

Steps:

• Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
• Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
• Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
• Add the sweet potato and zucchini.
• Stir till veggies are hot and then cover with the chicken stock.
• Put a colander down into the pot of liquid so that the liquid is up through the holes.
• Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
• Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
• Bring to a boil.
• Add the Potato Buds to the colander whisking all the time till it is thick.
• Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
• Add the cream for extra richness (or a small can of evaporated milk would also do).
• Then add the broccoli using as much as you like.
• Do not boil this soup.

CREAM OF POTATO, LEEK, ZUCCHINI AND CHICKEN SOUP

Steps:

• Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.
• With a potato masher or food mill, puree the potatoes and add to the liquid.
• Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.
• Add the bouillion cubes to the soup and simmer for 20 minutes.
• Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.
• When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.

SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP

Steps:

• The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
• Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
• Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
• NOTE: Remove the bay leaf before you puree.
• Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
• Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
• NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
• My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
• Drizzle a little olive oil as a garnish.

CREAMY CAJUN ZUCCHINI AND POTATO SOUP

Steps:

• Melt butter in a pan, add onions and garlic.
• Sauté for 5 minutes and then add potatoes.
• Take about 100g potatoes after 8-10 minutes and put aside.
• Add zucchini and cook for 3 minute.
• Meanwhile heat chicken broth, herbs and spice in a pot.
• Add vegetables from the pan and bring to boil.
• Reduce heat and leave to cook for 40 minutes.
• Fill in a blender and puree.
• Reheat the soup and add the cream.
• Do not boil!
• Serve in bowls decorated with the leftover potato cubes.

GREEN BEAN, ZUCCHINI, AND POTATO SOUP

Steps:

• In a large non-stick skillet, over medium-high heat, saute onion in oil for 5 minutes.
• Add green beans and cayenne pepper; saute for 3 minutes or until onion is translucent.
• Add zucchini, potatoes, and parsley.
• Add tomatoes and mix together.
• Bring to a boil, reduce heat, cover and simmer for 45 minutes or until potatoes are tender.
• Season with salt and pepper.
• Remove from heat and serve.

ZUCCHINI, POTATO AND HAM SOUP

Steps:

• In a large saucepan heat olive oil over medium heat.
• Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
• Add the potatoes and zucchini and season with salt.
• Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the veggies are tender, about 20 minutes.
• Using a hand held blender, partially puree the soup, leaving some chunks.
• Stir in the ham, dill and nutmeg.

KALE, ZUCCHINI AND POTATO SOUP

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, rosemary, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
• Add the zucchini and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the kale and cook 5 minutes more. Remove from the heat, discard the thyme and rosemary and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot sprinkled with cayenne or paprika and topped with sliced kale.