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!
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