Zucchini Potato and Parmesan Soup

Recipe by Lori Bailey

This soup is really great tasting. It is from my Art Smith cook book. Enjoy!

Top Review by ratherbeswimmin

My family and I enjoyed this soup, but I needed to make a few adjustments in ingredients based on what I had on hand and for our taste. I used 12 oz can lowfat evaporated milk, 4 cups chicken stock, 3 sprigs fresh thyme, 3/4 t. salt, 1/2 t. pepper, and a heaping 1/4 cup parmesan cheese. Had a nice comfort food taste. Thanks for the inspiration.

Ingredients Nutrition


  1. Heat oil in a large pot over medium heat, add the onion, celery and garlic, and cover.
  2. Cook stirring often, until the onions are translucent, about 5 minutes.
  3. Stir in zucchini and potato.
  4. Add enough broth to barely cover the vegetables.
  5. Add the thyme and bring to a boil over high heat.
  6. Reduce heat to low.
  7. Simmer, partially covered, until the potatoes are tender about 15 minutes.
  8. Stir in evaporated milk and cheese, heat until very hot, but do not boil, or the soup will curdle.
  9. Season to taste with salt and pepper.

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