Creamy Zucchini and Potato Soup

Name: Creamy Zucchini and Potato Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 bowls
Cuisine: International
Ingredients: 4 whole medium zucchini, diced, about 800 g; 1 whole large potato, diced; 1 whole large onion, diced; 2 whole celery stalks, diced; 2 tbsp vegetable oil; 950 ml vegetable broth; 240 ml milk; 0.75 tsp salt; 0.25 tsp black pepper; 2 tbsp chopped dill

Zucchini and potato cook with onion and celery before being blended into a smooth vegetable soup.

By Savva LoginovUpdated October 2, 2026

Total 50 minMakes 6 bowls

Jump to Recipe

Zucchini and potato cook with onion and celery before being blended into a smooth vegetable soup. Potato gives the body while milk softens the flavour. Cut the vegetables to an even size so they tenderize together, and add milk only after blending. Heat gently without a hard boil and finish with fresh dill. Heat oil in a soup pot; cook onion and celery 6 minutes until soft. Add diced zucchini and potato and stir 3 minutes. Pour in vegetable broth and simmer covered 20 to 25 minutes until potato is very tender. Blend carefully until smooth, add milk and reheat gently without boiling hard; season with salt and pepper. Ladle into bowls and top with chopped dill.

How to tell when it is ready

Ladle into bowls and top with chopped dill.

Tips

Heat oil in a soup pot.
Add diced zucchini and potato and stir 3 minutes.
Pour in vegetable broth and simmer covered 20 to 25 minutes until potato is very tender.
Blend carefully until smooth, add milk and reheat gently without boiling hard.

Troubleshooting

If watery, simmer uncovered before blending.
If soup splits, lower heat after adding milk.

Substitutions

Use another plain milk with similar fat content.
Use chicken broth instead of vegetable broth if preferred.

Variations

Add a small garlic clove with onion.
Use more potato for a thicker soup.

Serving suggestions

Serve with toasted bread.
Add extra dill.
Offer a leafy salad.
Top with a spoon of plain yogurt.

Make ahead

Prepare the measured ingredients in advance. Refrigerate up to 3 days or freeze before adding milk; reheat until steaming.

Storage

Refrigerate up to 3 days or freeze before adding milk; reheat until steaming.

Food safety

Blend hot liquid safely in vented batches and refrigerate dairy soup promptly.

Frequently asked questions

How do I know creamy zucchini and potato soup is ready?

Ladle into bowls and top with chopped dill.

How should I store creamy zucchini and potato soup?

Refrigerate up to 3 days or freeze before adding milk; reheat until steaming.

Serve with toasted bread. Refrigerate up to 3 days or freeze before adding milk; reheat until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Creamy Zucchini and Potato Soup