Hearty Potato Corn Zucchini Soup (Printable version)

Tender potatoes, sweet corn, and zucchini simmered in a savory herb-infused broth for a cozy, filling meal.

# 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 boiling.

07 - Taste and adjust seasoning as needed.

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

01 -

It turns grocery odds and ends into something that feels like a proper hug in a bowl
The smoked paprika adds a quiet depth that makes people ask what your secret is

02 -

I once skipped the step of rubbing the dried herbs and the difference in flavor was immediately noticeable
Blending just half the soup with an immersion blender transforms the texture without losing the chunky character

03 -

Cutting all vegetables to roughly the same size ensures every spoonful has a balanced mix instead of one dominant texture
Adding the corn last keeps it slightly crisp and sweet instead of turning mushy and tired