Soupe de courgettes et pommes de terre – light zucchini and potato cream soup Recipe
A delicate French cream soup made with zucchini and potatoes, with a touch of garlic and herbs. It’s a typical “soup of the day” from a small bistro – simple but full of flavor, served with a piece of baguette. It’s a bit like a Polish vegetable cream soup, only lighter and more herb-forward.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
#zucchini and potato cream soup#French vegetable soup#light soup for lunch#blender soup#simple vegetable cream
Ingredients
- zucchini 2–3 pieces, cut into half-slices - 600 g
- potatoes peeled, cut into cubes - 300 g
- onion diced - 1 piece
- garlic chopped - 2 clove
- vegetable stock or chicken stock - 1 l
- 30% cream optional, for enriching the soup - 80 ml
- olive oil for sautéing the vegetables - 1 tablespoon
- butter for flavor - 10 g
- thyme dried leaves or a few sprigs of fresh - 1 teaspoon
- salt to taste
- black pepper to taste
- chives chopped, for serving - 1 tablespoon
Main Ingredient:
zucchini
Preparation
- In a large pot, heat the olive oil with the butter over medium heat. Add the onion and sauté for 3–5 minutes until softened and slightly translucent, without browning.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant but does not brown.
- Add the diced potatoes and zucchini, sprinkle in the thyme, stir and cook for 3–4 minutes, stirring occasionally so the vegetables warm through and are coated in the fat.
- Pour in the stock so that it covers the vegetables. Bring to a boil, then reduce the heat and cook for 15–18 minutes, until the potatoes are soft – check with a fork; it should slide in easily.
- Remove the pot from the heat. Blend the soup with a blender until smooth and creamy, taking care not to burn yourself (you can wait a moment before blending).
- If using cream, pour it into the soup and briefly blend or stir until combined. Season with salt and pepper to taste.
- If the soup is too thick, add a little hot water or stock; if it’s too thin, cook for a few more minutes uncovered to let it reduce.
- Serve hot, sprinkled with chopped chives, with a slice of baguette or croutons.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, without boiling vigorously, especially if it contains cream. If frozen without cream, it will keep for up to 2–3 months; defrost overnight in the fridge and then reheat, adding cream at the end if desired.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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