Zucchini Potato Soup - Vellutata di zucchine e Patate
Prep time
Cook time
Total time
A creamless soup which may be served warm or chilled.
Serves: 6 - 10 servings depending on size
  • 1 medium sized sweet or white onion, peeled and chopped
  • 1 large shallot, chopped
  • 2 peeled cloves of garlic, crushed
  • 5 or 6 small zucchini, washed, trimmed and chopped
  • 2 russet potatoes, peeled and chopped
  • 3 tablespoons of extra virgin olive oil
  • 1 lemon
  • Fresh water, start with 5 cups
  • Fine sea salt
  • Freshly ground black or white pepper, depending upon your preference
  • Fresh minced chives
  1. Add the extra virgin olive oil to a large stock pot and heat over a medium flame. Once the oil is hot add the chopped onion, shallot and garlic stirring often to soften, not brown. Take your time with this step as you are preparing the flavor base for the soup.
  2. Add the chopped potato, season with salt and saute for an additional 4 to 5 minutes.
  3. Add the zucchini and continue to cook for another 4 to 5 minutes, stirring intermittently and seasoning the soup with salt and freshly ground pepper as needed.
  4. Once the vegetables have had the opportunity to slightly soften and merge in terms of absorbing flavor, pour the 5 cups of fresh water into the pot. Turn the flame to medium high and bring the contents to a boil.
  5. Reduce the heat, partially cover the pot and simmer for 20 to 30 minutes until the vegetables are soft. If using an immersion blender you may emulsify the vegetables while hot until the contents become a velvety soup. When using a blender, wait until the contents have completely cooled before transferring. If the soup seems to be a bit too thick for your liking, add a bit more water, starting with ½ cup.
  6. The soup may be serve hot or chilled with a garnish of freshly chopped chives.
Recipe by LaBellaSorella at https://labellasorella.com/2018/05/zucchini-potato-soup/