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5 from 9 votes

Creamy Italian Potato & Zucchini Soup

Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 166kcal
Author: Emily Kemp


  • 1 tbsp olive oil
  • 1 yellow onion , diced (white onion UK)
  • 2 cloves garlic , minced or grated
  • 3 medium zucchini (courgettes) , grated using a box grater (900g/1.9 lbs)
  • 1 large potato , cut into medium-sized chunks
  • 4 cups chicken stock (1 litre)
  • 1 tbsp freshly grated parmesan
  • salt and pepper for seasoning
  • 1 knob (1 tbsp) butter (optional)


  • Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
  • Add the grated zucchini and saute for 1-2 minutes.
  • Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
  • Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
  • Stir in the grated parmesan and butter if using and season with salt and pepper.


  • Use high-quality chicken stock for best flavour.
  • If your stock is high in sodium you probably won't need to season with more salt so taste it before adding.
  • You can also use vegetable stock.
  • This soup is delicious served with a hunk of crusty bread or grilled ciabatta drizzled in olive oil.
  • Serve with an extra grating of parmesan, it melts on top and adds an extra cheesy kick!
  • Leftovers can be stored in the fridge for 3-4 days or frozen.


Calories: 166kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 112mg | Potassium: 1008mg | Fiber: 4g | Sugar: 5g | Vitamin A: 294IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 4mg