Creamy Potato and Zucchini Soup
This creamy Potato & Zucchini Soup is packed to the brim with rich flavor, but is surprisingly low-calorie & high-protein! Perfect for a comforting and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmered
- Cuisine: American
Ingredients
Scale
- 2 tbsp avocado oil
- 1 yellow onion diced
- 2 celery stalks diced
- 2 lbs zucchini cubed no need to peel
- ½ lb yellow potatoes peeled and cubed
- 6 cloves garlic minced
- ½ tsp dry oregano
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups vegetable or chicken broth
- 2 tbsp Worcestershire sauce
- 2 cups cottage cheese full fat works best
- 1 ½ cups shredded cheddar cheese
- ¼ cup heavy cream
- 2 tsp fresh thyme leaves
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and celery, and saute until the onions are translucent. Add the zucchini and potatoes and saute another 5 minutes, stirring occasionally.
- Stir in the garlic, oregano, salt, and pepper and saute another minute.
- Pour in the chicken broth and Worchestershire sauce and bring to a simmer, stirring occasionally. Simmer for 15-20 minutes, until the potatoes are fork tender.
- Remove from heat and stir in cottage cheese.
- Use an immersion blender to blend the soup until smooth or work in batches with a regular blender.
- Transfer the soup back to the pot, heat on low, and stir in the cheese and heavy cream. Stir until the cheese has melted and everything is well combined.
- Stir in the fresh thyme, and serve!
Nutrition
- Calories: 339 kcal
- Sodium: 763 mg
- Fat: 21 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 19 g
Find it online: https://www.amgroyal.com/creamy-potato-zucchini-soup/