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Image by Megan (Markham) Bucknall


Ingredients for ~ 5 servings:

2 medium-large zucchini

1 large white onion 

3 large red potatoes

3 tbsp olive oil

1 cup beef broth 

1 cup heavy cream 

1 cup parmesan cheese

2 cups water

3 tsp black pepper

2 tsp salt 

1 tbsp garlic powder 


1. Chop zucchini, onion and potatoes into 1/4 inch chunks and add to a pot of 2 cups of boiling water. 

2. Once the potatoes are very soft, blend the cooked vegetables and pour back into the pot.

3. On medium-low heat, add olive oil, beef broth, heavy cream, cheese, black pepper, salt and garlic powder. Let simmer until soup thickens. 

Zucchini Potato Cream Soup: Projects
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