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Creamy Italian Potato Soup
with sun-dried tomatoes / zucchini / peas

Active: 30 min Total: 30 min

This soup has clean Italian flavors and gets a creamy finish from the addition of heavy cream. It's hearty enough on its own, but feel free to add crusty bread on the side if you'd like.

Tags

Ingredients

Servings:
4
Metric
Creamy Italian Potato Soup:
  • Zucchini - 12 oz, chopped
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, chopped
  • Sun-dried tomatoes in oil - 6, drained, rinsed and chopped
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Paprika - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Potatoes, russet - 1 lb, peeled and cubed
  • Peas, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Flour, all-purpose - 2 Tbsp
  • Stock, any type - 4 1/2 cups
  • Bay leaves - 2
  • Heavy cream - 1/4 cup
  • Vinegar, balsamic - 2 tsp
  • Crusty bread (opt) - for serving

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Zucchini / Onions / Carrots / Sun-dried tomatoes - Prep as directed. Store zucchini in one container. Combine onions, carrots and sun-dried tomatoes in another container. (Can be done up to 5 days ahead)
  2. Make spice mix - Combine Italian seasoning, salt, garlic powder, paprika and black pepper. (Can be done up to 5 days ahead)
  3. Potatoes - Peel and cube potatoes. If not cooking them right away, soak in water to prevent browning.
  4. Peas - Defrost peas.

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Make

  1. Heat a Dutch oven over medium heat. Add oil and then onions, carrots and sun-dried tomatoes.
  2. Add flour and spice mix, stirring for 1 minute more.
  3. Add stock, zucchini, potatoes and bay leaves to pot. Bring to a simmer. Cover and reduce heat. Simmer until potatoes are tender, 13 to 17 minutes (depending on the size).
  4. Stir in cream, peas and vinegar. Taste and season with some salt and pepper.
  5. Divide soup between bowls. Serve with crusty bread for dipping.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (147)
Gluten-free (11)
Paleo (19)
Vegetarian (27)

77 reviews

This may be my favorite Cook Smarts recipe ever! This soup was absolutely delicious! We used leftover Thanksgiving Turkey.

By: Sara
Posted: Dec 14, 2020
Diet: Original
0 Helpful

I took someone's recommendation and swapped the peas for chard. I only had milk on hand, but would try coconut milk next time, as well! My daughter does not like carrots, which is a bummer, since they are featured in almost every soup!

By: Karin
Posted: Dec 02, 2020
Diet: Original
0 Helpful

Made with the leftover turkey from Thanksgiving. Basically a turkey pot pie soup. Great for cold days!

By: Kate
Posted: Nov 30, 2020
Diet: Original
0 Helpful

Delicious! Made it in the Instant Pot with sausage. Very easy to throw together and tastes even better the next day!

By: Kimberley
Posted: Jan 25, 2019
Diet: Original
0 Helpful

Good flavor! I did it in the instant pot with the soup button. I added a bag of frozen green beans as well and think that without that it wouldn’t have been hearty enough for us. Overall we enjoyed it!

By: Stephanie
Posted: Jan 19, 2019
Diet: Paleo
0 Helpful

Absolutely delicious! I took the lazy way and turned instructions 1 through 4 from the "Make" section and instead dumped everything into our Instant Pot and set it to "Soup." After that completed, I stirred in the cream and upon serving, topped with (in our case) turkey bacon. Superb!

By: Hana
Posted: Jan 05, 2019
Diet: Original
0 Helpful