Description
A comforting and wholesome soup bursting with tender potatoes, sweet corn, and fresh zucchini. This easy-to-make recipe is perfect for any day of the week.
Ingredients
- 1 tbsp olive oil or butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth (low sodium)
- 2 lbs Russet or Yukon Gold potatoes, peeled and diced (about 4–5 medium)
- 1 tsp dried thyme (optional)
- 2 cups corn kernels (fresh or frozen)
- 2 medium zucchini, diced
- ½ cup milk or non-dairy alternative
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives, for garnish (optional)
- Optional: Shredded cheese, cooked chicken, for serving
Instructions
- Step 1: Prep Your Veggies: Peel and dice potatoes. Mince garlic and chop onion. Dice zucchini. If using fresh corn, cut kernels from the cob.
- Step 2: Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion until translucent (5-7 minutes). Add garlic and cook for 1 minute until fragrant.
- Step 3: Simmer Potatoes and Corn: Add diced potatoes, broth, and dried thyme to the pot. Bring to a boil, then reduce to a simmer, cover, and cook for 10-15 minutes until potatoes are just tender. If using frozen corn, add now.
- Step 4: Add Zucchini and Dairy: Stir in diced zucchini and fresh corn (if using). Pour in milk. Simmer gently for 5-7 minutes, until zucchini is tender-crisp.
- Step 5: Season and Serve: Remove from heat. Season generously with salt and pepper. Taste and adjust. Ladle into bowls and garnish with fresh herbs or cheese, if desired. Serve hot.
- Prep Time: 15 mins
- Cook Time: 25 mins