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CleanFoodCrush Creamy Zucchini Potato Soup

Ingredients

  • 1 Tbsp clarified butter or ghee coconut oil, avocado oil, or olive oil
  • 2 fresh garlic cloves minced
  • 1 large yellow onion diced
  • 3 stalks crisp celery sliced
  • 2 medium zucchini chopped
  • 2 medium potatoes peeled and thinly sliced
  • 4 cups low sodium chicken broth or broth/stock of choice
  • Garnish/finishing ideas:
  • 2-4 strips of nitrate free bacon cooked and crumbled (optional!).
  • 1 cup plain Greek yogurt unsweetened coconut milk, OR grass-fed cream
  • 1/4 cup shredded parmesan to garnish
  • sea salt and fresh ground black pepper to taste

Instructions

  • Melt butter/ghee in a medium pot over medium-high heat.
  • Add garlic, onions, and celery, then sauté for 3-4 minutes until veggies begin to soften.
  • Add zucchini, potatoes, broth and bring to a boil. Once boiling, cover and reduce the heat to a low simmer.
  • Cook for 20 minutes or until veggies are fork tender. Taste and season with sea salt and fresh ground black pepper to your taste.
  • Using an emersion blender, blend until smooth and creamy, then stir in the plain Greek yogurt.
  • Serve hot, garnished with crumbled bacon and parmesan sprinkled on top if you like!