Cleanfoodcrush Creamy Zucchini Potato Soup
  1. Melt butter/ghee in a medium pot over medium-high heat.

  2. Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.

  3. Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.

  4. Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.

  5. Using an immersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.

  6. Serve hot, garnished with crumbled bacon and parmesan sprinkled on top if you like!

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

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