Here in Southern California soup season is almost over, the weather is starting to warm up. Even though I am very excited for warm weather but I going to miss making soup.
Our local grocery store sells bruised veggies and fruits in a bag for a $1. They had bags of zucchini, if you know veggies you know zucchini can be expensive. The bag had about 8 zucchini’s. I only got one bag because I was not sure how I would use it. I’ve made zucchini bread before but I wanted to make something else, so I made this soup.
I made this soup about a month ago. Was not sure where I was going with it as I was making it. I had all of the ingredients on hand, so it made it super easy to make. I’m sure you have these ingredients as well on hand.
One more thing, my youngest boy told me “mom that was ssoooo good, can you make it again?” My youngest is 8 yrs old and he absolutely loved it.
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Creamy Zucchini and Potato Soup
- Total Time: 45 minutes
- Yield: 6 1x
Description
This soup is prefectly nutritious, with lots of flavor and easy to make.
Ingredients
- 5–6 medium potatoes diced in small cubes
- 4 medium zucchini diced in small cubes
- 1 cup half and half
- 2 teaspoon garlic powder
- 1 1/2 teaspoon teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a pot a water boil potatoes until half way cooked, about 15-20 mins.
- Add zucchini, cook for another 5 mins.
- In a blender add cooked potatoes, cooked zucchini, garlic powder, salt and black pepper.
- In same blender add just enough water from the boiling water to blend the soup.
- Once blended pour back into empty pot, add half & half and simmer for about 15 mins. Might have to blend in batches depending on how big your blender is.
Notes
How you cut zucchini and potatoes does not matter because you will be blending them in blender.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
