This Zucchini Soup with feta cheese and potatoes is creamy and loaded with vegetables. The addition of tangy feta cheese adds delicious flavor. This will be your favorite summer and fall soup!
Add onion and saute until it starts to turn golden. Stir often.
Add potatoes and garlic, stir in. Saute for 4 to 5 minutes, stirring often.
Add bouillon cube and water and stir in well. Bring mixture to a boil, stir often to make sure the cube dissolved.
1 bouillon cube, 5 cups water
When potatoes are fork-tender, add zucchini and herbs. Stir in.
1 teaspoon dried dill, ½ teaspoon dried thyme
Cook until zucchini is soft, about 6 to 7 minutes.
Remove soup from heat.
Add cream and half of feta cheese. Stir in.
½ cup heavy cream or half and half, ¾ cup cubed feta cheese
Season with salt and pepper.
salt and pepper
Serve with more feta.
Notes
I cut the zucchini into ½″ thick disks, then each one into 4 or 6 pieces, all about ½″ in size.
To add protein: cook the chicken first, before onion, and remove onto a plate. Add before cream to reheat. You can also add beans to keep it vegetarian!
For a low-carb version: skip potatoes and use cauliflower, cut into small florets.
If you don't have feta, add a dollop of sour cream just before serving.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.