Description
Discover the ultimate comfort food with this easy-to-follow Hearty Potato Corn Zucchini Soup recipe. It’s rich, creamy, and bursting with fresh vegetable flavors.
Ingredients
Scale
- 1 tbsp olive oil or butter
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tsp dried thyme or oregano (optional)
- 4 cups vegetable broth (low sodium preferred)
- 1.5 lbs starchy potatoes (Russet or Yukon Gold), peeled and diced 1/2-inch
- 2 medium zucchini, diced 1/4-inch
- 1.5 cups corn kernels (fresh, frozen, or canned & drained)
- Salt and freshly ground black pepper to taste
- 1 tsp white wine vinegar or lemon juice (secret ingredient!)
- Fresh parsley or chives for garnish (optional)
Instructions
- Step 1: Prep Your Produce. Wash and dice potatoes, onion, garlic, and zucchini. Have corn ready.
- Step 2: Sauté Aromatics. Heat oil/butter in a large pot. Sauté onion until translucent (5-7 min). Add garlic and dried herbs, cook 1 minute until fragrant.
- Step 3: Simmer Potatoes. Add diced potatoes and broth to the pot. Bring to a boil, then simmer covered for 10-15 minutes until potatoes are fork-tender.
- Step 4: Add Zucchini & Corn. Stir in diced zucchini and corn. Cook for 3-5 minutes until zucchini is tender-crisp.
- Step 5: Achieve Creamy Texture. Remove 1-2 cups of solids, mash them, and stir back into the soup. Alternatively, use an immersion blender to partially blend. Season with salt, pepper, and vinegar/lemon juice to taste. Serve hot.
- Prep Time: 15 mins
- Cook Time: 25 mins