Hearty Potato Corn Zucchini Soup (Printable Version)

Creamy, chunky vegetable soup loaded with potatoes, corn, and zucchini. Ready in 45 minutes for a comforting family meal.

# What You'll Need:

→ Vegetables

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

→ Liquids

09 - 4 cups vegetable broth (gluten-free if needed)
10 - 1 cup whole milk or plant-based milk

→ Spices & Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper, to taste

→ Garnish (optional)

14 - 2 tablespoons chopped fresh parsley
15 - Crushed red pepper flakes

# Method:

01 - Heat olive oil in a large soup pot over medium heat. Add onion and cook 3-4 minutes, until translucent.
02 - Stir in garlic, carrots, and celery; cook 2-3 minutes.
03 - Add potatoes, zucchini, and corn. Cook another 2 minutes, stirring occasionally.
04 - Pour in vegetable broth, thyme, smoked paprika, salt, and pepper. Bring to a boil.
05 - Reduce heat to a simmer, cover, and cook for 20 minutes, or until potatoes and vegetables are tender.
06 - Stir in milk. Using an immersion blender, partially blend the soup for a creamy texture, leaving some chunks for heartiness.
07 - Taste and adjust seasoning if needed. Serve hot, garnished with parsley and red pepper flakes if desired.

# Chef's Tips:

01 -
  • The partial blending technique gives you the best of both worlds: creamy richness without losing all those satisfying chunks
  • It comes together in under an hour but tastes like it simmered all afternoon
  • You can swap vegetables based on what's wilting in your crisper drawer
  • The smoked paprika adds this subtle depth that makes people ask what your secret ingredient is
02 -
  • Don't skip the partial blending step—it's what transforms this from vegetable soup to something that feels like it simmered for hours
  • The soup will thicken as it sits, so thin it with a splash more broth or milk when reheating leftovers
  • If you don't have an immersion blender, transfer about 2 cups of soup to a regular blender, puree, then stir it back into the pot
03 -
  • Cut your vegetables into similar-sized pieces so they cook evenly and you get a perfect bite every time
  • Taste your broth before adding salt, since some brands are much saltier than others
  • The smoked paprika is subtle but essential—don't be tempted to omit it or substitute regular paprika

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