Description
A comforting and wholesome soup packed with tender potatoes, sweet corn, and delicate zucchini in a rich, savory broth. Perfect for a cozy meal, this soup is both satisfying and easy to make.
Ingredients
- 1 tbsp olive oil or butter
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium Yukon Gold or red potatoes, diced into 1/2-inch cubes
- 6 cups vegetable broth (or chicken broth)
- 2 medium zucchini, diced into 1/2-inch pieces
- 1.5 cups fresh or frozen corn kernels
- 1/2 cup milk (whole milk recommended) or heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley or dill, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil or butter over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer, cover, and cook for 10-15 minutes, or until potatoes are fork-tender.
- Stir in the diced zucchini. Continue to simmer for another 3-5 minutes, just until the zucchini is tender-crisp.
- Finally, stir in the corn kernels and milk or cream. Heat through for 2-3 minutes, allowing the corn to warm and the soup to become creamy.
- Season generously with salt and freshly ground black pepper to taste. Garnish with fresh parsley or dill before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins