Move Over, Fritters: This Creamy Zucchini and Potato Soup Is Your New Summer Obsession

When you're completely buried in garden zucchini and can't face another batch of fritters, this silky cream soup is the ultimate rescue plan. The natural starches from a single potato give it a rich, hearty texture without using a single grain of flour, making it incredibly light yet satisfying.

Here’s what you need: 1.1 pounds of zucchini, 4.5 ounces of potatoes, 2.5 ounces of yellow onion, 1 cup of heavy cream (20% fat), 1 ½ cups of water, 2 cloves of garlic, 1 tablespoon of vegetable oil, a small bunch of fresh parsley, and salt and black pepper to taste.

To start, finely dice the onion and sauté it with the vegetable oil in a large pot until it turns soft and translucent. Peel and chop the potato into small chunks, toss them into the pot, pour in the water, and let it simmer gently for about 10 minutes.

Next, chop the zucchini into large pieces, drop them into the bubbling broth, and continue cooking for another 10 to 12 minutes until all the vegetables are fork-tender. Toss in the garlic cloves, pour in the heavy cream, and let the soup warm through over low heat — just make sure it doesn’t come to a rolling boil so the cream stays smooth.

Take the pot off the heat, throw in the fresh parsley, and use an immersion blender to blitz everything into a completely silky, velvety puree. Taste and season generously with salt and black pepper, then ladle it warm into bowls, ideally topped with a handful of crunchy, homemade garlic croutons.