Hearty Potato Corn Zucchini Soup (Printable)

A rich, chunky soup brimming with tender potatoes, sweet corn, and zucchini in a creamy broth.

# What You Need:

01 - 2 tablespoons olive oil

02 - 1 medium onion, diced

03 - 2 cloves garlic, minced

04 - 2 large potatoes, peeled and diced

05 - 2 medium zucchinis, diced

06 - 2 cups corn kernels, fresh or frozen

07 - 2 medium carrots, diced

08 - 2 celery stalks, diced

09 - 4 cups vegetable broth, gluten-free if needed

10 - 1 cup whole milk or plant-based milk

11 - 1 teaspoon dried thyme

12 - 1/2 teaspoon smoked paprika

13 - Salt and black pepper, to taste

14 - 2 tablespoons chopped fresh parsley

15 - Crushed red pepper flakes

01 - Heat olive oil in a large soup pot over medium heat. Add onion and cook 3-4 minutes, until translucent.

02 - Stir in garlic, carrots, and celery; cook 2-3 minutes.

03 - Add potatoes, zucchini, and corn. Cook another 2 minutes, stirring occasionally.

04 - Pour in vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.

05 - Reduce heat to a simmer, cover, and cook for 20 minutes, or until potatoes and vegetables are tender.

06 - Stir in milk. Using an immersion blender, partially blend the soup for a creamy texture, leaving some chunks for heartiness.

07 - Taste and adjust seasoning if needed. Serve hot, garnished with parsley and red pepper flakes if desired.

01 -

Its the kind of soup that somehow tastes even better the next day, perfect for those I dont want to cook again lunches
The partially blended texture creates this incredible creamy base while still giving you satisfying chunks of vegetables in every spoonful

02 -

Do not skip the partial blending step, it completely transforms the soup from vegetable water to restaurant quality creaminess
The smoked paprika is non negotiable, regular paprika will not give you that same depth

03 -

Cut all your vegetables roughly the same size so they cook evenly
If using frozen corn, add it in the last 5 minutes of simmering so it does not get mushy