Creamy Zucchini Soup with Potatoes and Cheddar
Velvety smooth zucchini soup with potatoes, herbs, and melted cheddar cheese. Ready in 45 minutes for a comforting meal that's perfect year-round.
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Cooking tools:
- Dutch oven
- Immersion blender
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
- Fork
- Airtight container
- Blender
- Potato masher
- Ladle
- Mixing bowl
Ingredients
- 2 tbsp butter
- 1 yellow onion, peeled and diced
- 3 garlic cloves, peeled and minced
- 1/4 tsp dried rosemary
- 1/4 tsp dried thyme
- A pinch of dried oregano
- 1/4 tsp celery salt
- Salt
- pepper
- Dash of cayenne pepper (optional)
- 5 cups fresh chopped zucchini
- 1 lb russet potatoes, washed, peeled, and diced
- 3-4 cups chicken broth
- 1 tbsp soy sauce
- 1/2 cup heavy cream, at room temperature
- 1 1/4 cup shredded cheddar cheese, at room temperature
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