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.
Servings: 4 servings
- 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