Creamy zucchini soup with potatoes and cheese

Tip: tap a step to mark it as done.

1. Chop the vegetables

   10 min

   Wash the zucchini, trim the ends, and dice it with the skin on. Peel the potatoes and cut them into smaller cubes. Chop the onion and garlic.

2. Sauté the onion

   5 min

   Melt the butter in a pot and sauté the onion until translucent, about 4 minutes. Add the garlic and sauté briefly.

3. Simmer

   15 min

   Add the potatoes and zucchini, pour in the broth, and season with salt. Cover and simmer for 15 minutes, until the potatoes are tender.

4. Blend with the cheese

   5 min

   Remove the pot from the heat and add the processed cheese, torn into pieces. Blend the soup until smooth with an immersion blender. If it is too thick, add a little hot water. Season to taste with salt and pepper.

5. Serve

   Serve the soup hot, sprinkled with chopped parsley.

Tip: Peel overgrown zucchini and scoop out the seeds with a spoon, as the tough skin will not blend smooth. Young zucchini only needs washing; leaving the skin on will give the soup a greener color.

This recipe was translated from the Slovak original: Krémová cuketová polievka so zemiakmi a taveným syrom