Creamy Zucchini + Potato Soup

This cozy, veggie-packed soup is my take on a classic zucchini soup — but with even more flavor and heartiness. I balance the mild sweetness of zucchini with creamy potatoes, tangy tomato, and just the right hit of acid and heat. It’s bright, satisfying, and easy enough for a weeknight, yet special enough to make in bulk for freezing and future dinners.

Ingredients

• ¼ cup butter

• 4 medium zucchinis, chopped

• 2 medium potatoes, peeled and diced

• 1 tomato, chopped

• 1 red onion, diced

• 1 red bell pepper, chopped

• 2 tablespoons minced garlic

• Salt, to taste

• 32 oz (4 cups) chicken broth

• 1 tablespoon dried dill

• ¼ teaspoon cayenne pepper

• Juice of 2 limes

• 2 tablespoons soy sauce

• 2 teaspoons Worcestershire sauce

• 1 tablespoon Dijon or yellow mustard

• ¼ cup rice vinegar

• Optional: ¼–½ cup heavy cream, for finishing

Instructions

1. Sauté the veggies
   In a large soup pot, melt the butter over medium heat. Add the onion, red pepper, tomato, and garlic. Sauté for about 5–7 minutes, until softened and fragrant.

2. Add zucchini and potatoes
   Stir in the zucchini and potatoes, seasoning with a good bit of salt. Cook another 5 minutes to let everything start to break down.

3. Build the flavor base
   Add the dill, cayenne, chicken broth, soy sauce, Worcestershire, mustard, and rice vinegar. Stir well, then bring the soup to a simmer.

4. Simmer until tender
   Reduce heat and cook for 15–20 minutes, until the potatoes and zucchini are tender and the flavors have melded.

5. Add brightness and blend
   Stir in the lime juice. Then, blend most of the soup (reserve about 2-3 C) until creamy, leaving a few cups unblended for texture. You can do this with an immersion blender or in batches using a countertop blender.

6. Finish and serve
   Stir in the heavy cream, if using, and adjust salt or acid to taste. Serve warm with crusty bread — or, if you’ve got kids like mine, toss in a handful of goldfish crackers for fun.