Name: Creamy Zucchini Soup with Cheddar and Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 yellow onion, diced; 2 cloves garlic, minced; ¼ teaspoon dried rosemary; ¼ teaspoon dried thyme; ¼ teaspoon celery salt; ¼ teaspoon black pepper; ¼ teaspoon salt; 1 pinch cayenne pepper (optional); 5 cups zucchini, cut into chunks; 2 russet potatoes (about 1 pound), peeled and cut into small equal pieces; 3 cups chicken broth; 1 tablespoon soy sauce (or Worcestershire sauce); ½ cup half and half (or heavy cream); 1 cup cheddar cheese, shredded

Jump to Recipe· 4.4 from 1 review

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I absolutely love cozying up with a warm bowl of soup, and this Creamy Zucchini Soup with Cheddar and Potatoes Recipe has quickly become one of my all-time favorites. It’s a velvety, comforting dish that brings together tender zucchini, hearty potatoes, and sharp cheddar in a way that’s both simple and delicious. The flavors meld beautifully into a smooth, creamy soup that feels like a loving hug on a chilly day. Making it feels so satisfying, and serving it always brings smiles around my table.

Why You’ll Love This Creamy Zucchini Soup with Cheddar and Potatoes Recipe

What makes this soup truly special to me is its incredible flavor profile. The zucchini provides a light, fresh base, while the potatoes add a lovely creamy thickness that feels indulgent without being heavy. The cheddar cheese melts in perfectly, infusing the soup with a rich, tangy depth that completes the experience. The subtle hints from herbs like rosemary and thyme, along with a whisper of garlic and a touch of cayenne, make each spoonful layered and satisfying without overpowering the natural vegetable flavors.

I also can’t get enough of how straightforward this recipe is to put together. It’s ideal for both beginner cooks and those who want a fuss-free homemade meal. Most of the ingredients are pantry staples or fresh produce you can find anytime, and the steps are intuitive and forgiving. This soup is perfect for weeknight dinners, weekend entertaining, or even as a starter for holiday meals. Whenever I serve it, I know I’m sharing something warm, nourishing, and memorable that stands out from typical veggie soups.

Ingredients You’ll Need

Two photos show a round pot with chopped zucchini and white vegetable pieces submerged in light yellow broth. The zucchini pieces are dark green on the outside and pale green inside, cut into medium chunks. The white vegetable pieces are small cubes scattered evenly. The broth has a smooth texture with some tiny herbs floating. The pot rests on a blue and white cloth over a white marbled surface. The left photo has fresh ingredients with clear colors, while the right photo shows the mix cooked, with softened and blended vegetables in the broth photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this Creamy Zucchini Soup with Cheddar and Potatoes Recipe are easy to find, yet each one plays a crucial role to build layers of taste, texture, and color. Here’s what you’ll gather before cooking up this comforting delight:

Butter: Adds richness and helps soften the onions for a perfect flavor base.
Yellow onion: Provides sweetness and depth when sautéed gently.
Garlic cloves: Minced finely, they give a subtle warmth and aromatic note.
Dried rosemary and thyme: These herbs bring earthiness and complexity.
Celery salt, pepper, and salt: Essential seasonings that balance and brighten the soup.
Cayenne (optional): Just a pinch adds a gentle kick that wakes up the flavors.
Zucchini: The star vegetable chunks that provide freshness and volume.
Chicken broth: Creates a savory liquid base that’s richer than water.
Soy sauce or Worcestershire sauce: A splash enhances umami depth subtly.
Russet potatoes: Peeled and chopped, they naturally thicken and give creaminess.
Half and half or heavy cream: Stirred in at the end for a silky smooth finish.
Cheddar cheese: Shredded from a block for the best melt and flavor infusion.

Directions

Step 1: You don’t actually have to peel the zucchini unless it’s a jumbo size with tougher skin, so I usually keep those skins on to save time and add nutrients. Just cut into chunks about the same size for even cooking.

Step 2: Shred your cheddar cheese from a block and set it aside at room temperature. Bringing the cheese to room temperature really helps it melt smoothly and incorporate perfectly into the soup without clumping.

Step 3: Melt the butter in a large soup pot over medium heat. Toss in the diced onions and cook them slowly until they turn soft and translucent, about 5 minutes. This step builds the essential sweet base flavor.

Step 4: Add minced garlic, zucchini chunks, and all the dried herbs and seasonings — rosemary, thyme, celery salt, pepper, salt, and optionally cayenne. Stir occasionally and cook this mixture for another 5 minutes to let the herbs bloom and the zucchini soften just a touch.

Step 5: Meanwhile, peel your russet potatoes and cut them into small, uniform pieces so they cook evenly and quickly.

Step 6: Add the potatoes, chicken broth, and the splash of soy sauce to your pot. Bring everything to a boil, then lower the heat and let it simmer gently, partially covered, for about 20 minutes. Make sure the veggies are fork-tender before moving on — this is where the soup develops its texture and flavor.

Step 7: Remove the pot from heat and carefully blend the soup until creamy and smooth. I like using an immersion blender right in the pot for simplicity, but transferring to a countertop blender in batches works just as well.

Step 8: Return the blended soup to low heat, then slowly stir in the half and half. Next, sprinkle in the shredded cheddar gradually, stirring to ensure it melts fully and creates that luscious, creamy consistency. Take care not to overheat once the cheese is added to prevent it from separating.

Step 9: Your soup is now ready to serve! Ladle it into bowls and enjoy immediately while warming every bite.

Servings and Timing

This Creamy Zucchini Soup with Cheddar and Potatoes Recipe makes approximately 6 generous servings — perfect for sharing with family or keeping leftovers for the next day. Prep time is about 15 minutes including chopping and shredding, while the cooking time clocks in around 35 minutes, mostly for simmering and softening the vegetables. Altogether, you’re looking at roughly 50 minutes from start to finish. No extra resting or cooling time is needed, so it’s a great option for a satisfying, hearty meal when you want something ready relatively quickly.

How to Serve This Creamy Zucchini Soup with Cheddar and Potatoes Recipe

A white bowl filled almost to the edge with smooth, light yellow soup that has tiny green and black specks spread evenly throughout. A silver spoon holds a thick, creamy scoop of the soup just above the bowl’s surface, showing the soup’s rich texture. The background and surface are white marble, adding a clean and simple look. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this soup, I love pairing it with something crunchy to contrast the creamy texture. Crusty artisan bread, garlic croutons, or even a simple green salad with a lemon vinaigrette make fantastic accompaniments that balance the richness. To elevate presentation, I like to garnish with a sprinkle of fresh herbs like chopped parsley or chives, and a little extra shredded cheddar or freshly cracked black pepper on top.

For beverages, a crisp white wine like Sauvignon Blanc or a light, refreshing sparkling water with a twist of lime complements the soup beautifully. If I’m serving it during a cozy family dinner, I often reach for a warm herbal tea or even an apple cider to keep the mood comforting and inviting.

This soup shines best served hot or warm, right from the stove, but I’ve found it also tastes wonderful slightly cooled on warmer days. When plating, I usually go with about a cup per serving in shallow bowls so the aroma can rise up, inviting everyone to dive in. It’s ideal for weeknight meals, casual lunches, and especially lovely as an elegant first course during holiday gatherings or small dinner parties where you want something both impressive and easy.

Variations

I enjoy tweaking this recipe depending on what I have on hand or dietary preferences. If you want to make it vegetarian or vegan, swapping out the chicken broth for a rich vegetable broth and replacing the half and half with full-fat coconut milk works wonderfully. For the cheddar, plant-based cheese alternatives can do the trick, although the flavor will be milder and less sharp.

Another variation I like is to add different herbs or spices — a pinch of smoked paprika or a spoonful of curry powder can completely transform the soup’s character while keeping it comforting. For extra protein, stirring in cooked diced chicken or crispy bacon before serving adds a lovely contrast and heartiness.

If you prefer a chunkier texture, you can blend only half the soup and leave the rest with some vegetable chunks, or even toss in some fresh peas or corn right at the end for color and burst of sweetness. Lastly, instead of simmering on the stove, I’ve had great success cooking everything in a slow cooker for about 4 hours on low, then pureeing—perfect for busy days when you want to come home to a ready-made meal.

Storage and Reheating

Storing Leftovers

I always store leftover Creamy Zucchini Soup with Cheddar and Potatoes in airtight containers, preferably glass with tight-fitting lids, to keep the flavors fresh. It stays good refrigerated for about 3 to 4 days. Before sealing, I let it cool to room temperature so condensation doesn’t make the soup watery. When I’m ready to eat it again, the flavors have often melded even better after resting!

Freezing

This soup freezes fairly well, though I recommend freezing it before adding the half and half and cheese, as dairy can change texture after thawing. Freeze the blended zucchini and potato base in portioned freezer-safe containers or heavy-duty freezer bags for up to 3 months. When you want to enjoy it later, thaw overnight in the fridge and stir in cream and cheddar freshly before reheating.

Reheating

The best way to reheat the soup is gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of broth or water if it feels too thick, and stir in the half and half and shredded cheddar at the end to restore that creamy texture. Avoid using high heat or the microwave as this might cause the cheese to separate and the soup to become grainy. Taking your time to warm it slowly makes every bowl just as wonderful as when it was first made.

FAQs

Can I use yellow squash instead of zucchini in this Creamy Zucchini Soup with Cheddar and Potatoes Recipe?

Absolutely! Yellow squash works very similarly to zucchini in this soup. It has a slightly sweeter, more delicate flavor, which pairs nicely with the cheddar and potatoes. Just swap it in at an equal quantity and prepare it the same way.

Is it necessary to peel the potatoes for this recipe?

I prefer peeling russet potatoes because their skins can be a bit tough and don’t melt down as smoothly, which affects the soup’s silky texture. However, if you like a more rustic feel or use younger potatoes with tender skins, you can leave the skins on for added nutrients and fiber.

Can I make this soup vegan?

Yes! To make a vegan version, replace chicken broth with vegetable broth, use a plant-based cream alternative like coconut or cashew cream, and swap out cheddar for a vegan cheese. Keep in mind the flavor will shift slightly but will still be deliciously creamy and comforting.

What is the best way to shred the cheddar cheese?

I always shred cheddar from a block using the side of my box grater with the medium-sized holes. This creates fluffy shreds that melt more evenly and smoothly compared to pre-shredded cheese, which often contains anti-caking agents that can affect melt quality.

Can I prepare this soup in advance?

Definitely. You can chop and prepare your ingredients ahead of time and keep them refrigerated. The soup itself also reheats really well, making it an ideal make-ahead meal for busy days or entertaining. Just add the cheese fresh at the last step to keep that creamy texture delightful.

Conclusion

If you’re looking for a comforting, flavorful, and easy-to-make soup, I truly encourage you to try this Creamy Zucchini Soup with Cheddar and Potatoes Recipe. It’s one of those dishes that feels both homey and a little special, perfect for sharing with loved ones or savoring on your own. Whipping it up is straightforward, the flavors are perfectly balanced, and every spoonful is an absolute joy. I can’t wait for you to enjoy this classic comfort food as much as I do!

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