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Zucchini Potato Soup with Bacon
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5 from 1 vote

Zucchini Potato Soup with Bacon

This zucchini potato soup is a great mixture of creamy and chunky with lots of flavor. Plus, you can make it as chunky or as smooth as you like.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings
Calories: 252kcal
Author: Savory With Soul


  • 4 slices bacon fairly lean
  • 1 Tbsp garlic minced
  • 4 cups chicken broth or stock
  • 4 cups potatoes peeled and chopped, about 6 medium (4 heaping cups)
  • 3 cups zucchini shredded (2 large)
  • 2 tsp dill dry (or 2 Tbsp fresh, chopped)
  • ½ cup carrot shredded (about 1 medium)
  • ½ cup cream
  • 1 tsp salt more to taste
  • ½ tsp black pepper
  • ½ cup frozen or fresh corn (or drained canned)
  • parmesan cheese grated (to top - optional, but highly recommended)


  • Cook bacon in a large cast iron Dutch oven on the stove top.
  • Meanwhile, peel your potatoes and chop them in bite-sized pieces. Shred your zucchini and carrot.
  • Remove bacon from the pan to drain. Remove all but 2 Tablespoons of the bacon fat. Add garlic to the bacon fat remaining in the pan and cook 1 minute on low to medium heat.
  • Add chicken broth, potatoes, zucchini, dill, carrot, salt, black pepper, and corn and bring to a boil. Turn heat down to medium, cover, and cook 15 minutes.
  • Uncover and cook on medium for 20 minutes, stirring often and breaking up potatoes a bit.
  • Once potatoes are done, turn heat off and add cream. Serve hot topped with parmesan cheese if desired.


Calories: 252kcal | Carbohydrates: 12g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1618mg | Potassium: 608mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3296IU | Vitamin C: 36mg | Calcium: 57mg | Iron: 1mg