Soupe de courgettes et pommes de terre – light zucchini and potato cream soup Recipe
A delicate French cream soup made with zucchini and potatoes, with a touch of garlic and herbs. It’s a typical “soup of the day” from a small bistro – simple but full of flavor, served with a piece of baguette. It’s a bit like a Polish vegetable cream soup, only lighter and more herb-forward.
This soup combines the simplicity of everyday bistro cooking with a light, modern approach. Zucchini and potatoes create a naturally creamy texture without needing a lot of cream, and the thyme gives it a subtle French character that makes it feel both homely and a bit restaurant-like.
Chef's tips
Use well-flavored stock – it’s the base of the whole dish. A weak stock will make the soup bland, while a good homemade vegetable or chicken stock will give it depth. Don’t skip the step of gently sautéing the onion and garlic; this builds sweetness and aroma that you won’t get if you just boil everything together.
How to serve
Serve in warmed bowls, with extra olive oil drizzled on top and freshly ground black pepper. Add toasted baguette slices rubbed with a cut clove of garlic for a more bistro-style feel. It also pairs nicely with a simple green salad dressed with vinaigrette.
Ingredients
- zucchini 2–3 pieces, cut into half-slices - 600 g
- potatoes peeled, cut into cubes - 300 g
- onion diced - 1 piece
- garlic chopped - 2 clove
- vegetable stock or chicken stock - 1 l
- 30% cream optional, for enriching the soup - 80 ml
- olive oil for sautéing the vegetables - 1 tablespoon
- butter for flavor - 10 g
- thyme dried leaves or a few sprigs of fresh - 1 teaspoon
- salt to taste
- black pepper to taste
- chives chopped, for serving - 1 tablespoon
Preparation
- In a large pot, heat the olive oil with the butter over medium heat. Add the onion and sauté for 3–5 minutes until softened and slightly translucent, without browning.
- Add the garlic and fry for about 30 seconds more, until it becomes very fragrant but does not brown.
- Add the diced potatoes and zucchini, sprinkle in the thyme, stir and cook for 3–4 minutes, stirring occasionally so the vegetables warm through and are coated in the fat.
- Pour in the stock so that it covers the vegetables. Bring to a boil, then reduce the heat and cook for 15–18 minutes, until the potatoes are soft – check with a fork; it should slide in easily.
- Remove the pot from the heat. Blend the soup with a blender until smooth and creamy, taking care not to burn yourself (you can wait a moment before blending).
- If using cream, pour it into the soup and briefly blend or stir until combined. Season with salt and pepper to taste.
- If the soup is too thick, add a little hot water or stock; if it’s too thin, cook for a few more minutes uncovered to let it reduce.
- Serve hot, sprinkled with chopped chives, with a slice of baguette or croutons.
Storage
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, without boiling vigorously, especially if it contains cream. If frozen without cream, it will keep for up to 2–3 months; defrost overnight in the fridge and then reheat, adding cream at the end if desired.
This is one of those soups that I like to make when I have a few zucchinis lying around and don’t feel like cooking anything complicated. It’s forgiving, easy to adjust with more herbs or a splash of cream, and always feels a bit like sitting in a small French café, even if you’re just at your own kitchen table.
