Loaded zucchini potato soup

5 from 2 votes

Zucchini and potatoes create a creamy base perfect for toppings like cheese, bacon, and croutons.

Prep Time10

Cook Time20

Total Time30

Servings: servings (1.5 cups each)

Calories: 430kcal

Place bacon on a tray and put into a cold oven. Turn oven to 425℉ on convection bake (if you have that setting). Bake for 10-20 minutes, until it reaches your desired crispiness.

While the bacon cooks, cut bread into crouton-sized pieces. Toss with olive oil, a pinch of salt, and pepper.
Once bacon is done, toast croutons on a tray in the 425℉ oven for about 5 minutes (until golden brown).

Dice garlic and onions. Heat olive oil in a large cooking pot or dutch oven. Add onion and garlic and cook for 5 minutes, until fragrant.
While the onions cook, scrub potatoes (leave the skin on for extra potato flavor and nutrients). Cut into large 2" chunks and add to pot. Add just enough broth to cover them. Bring to a boil then cook for 5 minutes with the lid on.
Meanwhile, cut the zucchini into large 2" chunks. Add to the pot (if they aren't submerged in broth, that is ok as they will steam). Cook for another 5 minutes with the lid on.
While the soup simmers, prepare the toppings: chop the green onions (or chives), shred 2 ounces of cheese, and crumble the cooled bacon. If you need more time, you can let the soup continue to simmer, it won't affect the flavor.
Remove lid and puree the vegetables with an immersion blender (or transfer carefully to a blender). Add remaining broth until you reach the desired consistency.
Stir in 2 ounces of cheese. Add salt to taste (remember bacon and croutons will add some saltiness as well).

It's also worth noting that the soup is only 255 calories per bowl (1.5 cups) without the toppings. Toppings add about 60 calories each:

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