Hearty Potato Corn Zucchini Soup (Printable version)

A warming soup with tender potatoes, sweet corn, and fresh zucchini, ready in 50 minutes.

# Ingredient list:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 3 medium potatoes, peeled and diced
05 - 2 medium zucchinis, diced
06 - 2 cups fresh or frozen corn kernels
07 - 2 stalks celery, chopped
08 - 2 medium carrots, diced

→ Liquids

09 - 6 cups vegetable broth
10 - 1 cup whole milk or plant-based milk

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon smoked paprika
14 - Salt and black pepper, to taste
15 - Fresh parsley, chopped, for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes.
02 - Stir in garlic, celery, and carrots; cook for 2 to 3 minutes until fragrant.
03 - Add potatoes and zucchini. Cook for 3 more minutes, stirring occasionally.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
05 - Stir in corn, dried thyme, oregano, smoked paprika, salt, and pepper. Simmer for another 7 minutes.
06 - For added creaminess, stir in the milk and heat gently without bringing to a boil.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

# Expert Tips:

01 -
  • It turns the most forgettable fridge leftovers into something people actually ask for by name.
  • The smoked paprika does something sneaky and wonderful that makes it taste like it simmered for hours.
02 -
  • I once rushed the initial onion step and the soup tasted flat for the entire bowl, no amount of salt could fix it.
  • Blending just half the soup with an immersion blender is the easiest way to get that thick, velvety texture without losing all the vegetable chunks.
03 -
  • Dice your potatoes to roughly the same size as the zucchini so nothing turns to paste while something else stays crunchy.
  • The smoked paprika is worth tracking down the real Spanish stuff for, the cheap supermarket version tastes like colored dust in comparison.

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