Creamy Zucchini and Potato Soup with Lemon

  • Prep-time: / Ready In:
  • Makes 11 cups
  • Serving size: 2¾ cups
  • Print/save recipe

Zucchini is one of those plants that can easily get out of hand in the garden! Whether you're inundated by a bumper crop or you got carried away at the farmers market, this lemony zucchini and potato soup is a win-win all around. A buttery leek and potato base gets a boost of green from mild-tasting zucchini, while a can of cannellini beans provides extra staying power. Fragrant with the grassy flavor of dried herbes de Provence and brightened with the zest and juice of fresh lemon, this kid-friendly soup suits any occasion. Garnish with pepitas (pumpkin seeds), lemon zest, and grated zucchini. 

How to freeze leftover zucchini

Still too much zucchini on hand? Freeze it for later! Shred zucchini and transfer measured amounts to resealable plastic freezer bags, press out the air, and seal. Freeze for up to 6 months. 

For more inspiration, check out these tasty ideas:

Or check out our collection of zucchini recipes!

By Ellen Boeke,

Ingredients

  • 2 cups fresh or frozen sliced leeks
  • 4 cups low-sodium vegetable broth
  • 3 cups fresh or frozen shredded zucchini
  • 2 8-oz. russet potatoes, peeled and coarsely chopped
  • 1 teaspoon dried herbes de Provence, crushed
  • 2 15-oz. cans no-salt-added cannellini beans, undrained
  • 1 teaspoon lemon zest
  • ¼ cup lemon juice
  • ½ teaspoon sea salt
  • ½ cup raw pepitas (pumpkin seeds), coarsely chopped
  • Lemon wedges

Instructions

  • In a 5- to 6-quart Dutch oven cook leeks over medium-high 3 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broth, zucchini, potatoes, and herbes de Provence. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until potatoes are very tender.
  • Stir in beans, lemon zest, lemon juice, and salt. Using an immersion blender, blend soup until smooth. (Or transfer to a blender in batches; cover and blend until smooth. Return to pot.) If you like, add water or additional broth to thin to desired consistency. Heat through. Top with pepitas and, if you like, additional lemon zest and shredded zucchini. Serve with lemon wedges.
Nutritional Information:

Per serving (2¾ cups): 406 calories, 62 g carbohydrates, 20 g protein, 10 g total fat, 2 g saturated fat, 0 g cholesterol, 401 mg sodium, 14 g fiber, 8 g sugar

Note: Nutritional information is provided as an estimate only.

Comments (10)

(5 from 5 votes)

Recipe Rating

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Lucinda

The addition of lemon juice is great. My husband, who is not a fan of pureed soups, is a fan of this soup!

Cindy

Can I successfully freeze this soup?

Lisa, Forks Over Knives Support

Hi Cindy! Yes, this soup should freeze well.

Susan

Hi, my local grocery store does not sell leeks. Would onion with perhaps a bit of garlic work instead? I think it should.

Lisa, Forks Over Knives Support

Hi Susan. Yes, we think it should, too. Sounds like a good swap.

Joyce Ellis

My family loved this soup, it is excellent. It is hard to believe that it's so healthy. It's super creamy and the pumpkin seeds give it a nice crunch. We bought leeks that were trimmed and washed from our grocery store, saving time. I will definitely make this soup again and again, and for company too!

Peggy

I made this soup last summer and it is so delicious! It is also very filling and I made it when I had oral surgery and was on a liquified diet for a couple weeks. It is definitely one I make on repeat!

Christine

What can I substitute the nuts with? Thanks. :-)

Lisa, Forks Over Knives Support

Hi Christine, You can just leave the pumpkin seeds off, as they're more of an optional extra. Raw millet might be a fun topper as it would add crunch without disturbing the flavors.

Colleen

Delicious! My kids (7 and 3) loved this soup. It was hearty without being heavy. The Herbes de Provence gave a luxurious French vibe. And who doesn’t love a recipe that uses a whole zucchini in the height of zucchini season!

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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