Hearty Potato Corn Zucchini (Printable)

Tender potatoes, sweet corn, and zucchini simmered in a fragrant broth with herbs for a cozy, satisfying bowl.

# What You'll Need:

01 - 2 tablespoons olive oil

02 - 1 large onion, finely chopped

03 - 3 cloves garlic, minced

04 - 3 medium potatoes, peeled and diced

05 - 2 medium zucchinis, diced

06 - 2 cups fresh or frozen corn kernels

07 - 2 stalks celery, chopped

08 - 2 medium carrots, diced

09 - 6 cups vegetable broth

10 - 1 cup whole milk or plant-based milk

11 - 1 teaspoon dried thyme

12 - 1 teaspoon dried oregano

13 - 1/2 teaspoon smoked paprika

14 - Salt and black pepper, to taste

15 - Fresh parsley, chopped, for garnish

01 - Heat olive oil in a large pot over medium heat. Add the onion and cook until translucent, about 4 minutes.

02 - Stir in garlic, celery, and carrots; cook for 2 to 3 minutes until fragrant.

03 - Add potatoes and zucchini. Cook for 3 more minutes, stirring occasionally.

04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.

05 - Stir in corn, dried thyme, oregano, smoked paprika, salt, and pepper. Simmer for another 7 minutes.

06 - For added creaminess, stir in the milk and heat gently without bringing to a boil.

07 - Taste and adjust seasoning as needed.

08 - Ladle into bowls, garnish with fresh parsley, and serve hot.

01 -

The smoked paprika adds a subtle depth that makes people guess there is something special in there
It comes together in under an hour with zero fancy techniques

02 -

Blending half the soup with an immersion blender is the easiest way to get a thick creamy texture without any cream at all
A squeeze of lemon juice at the very end cuts through the richness and makes every flavor pop

03 -

Sweat the vegetables slowly rather than rushing this step and the soup will taste like it simmered for hours
Toast the smoked paprika briefly in the oil with the onion to unlock a deeper smokiness