Courgette, potato & cheddar soup

Courgette, potato & cheddar soup

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(203 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 8

This freezable soup is a delicious way to use up a glut of courgettes

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal131
  • fat6g
  • saturates3g
  • carbs14g
  • sugars3g
  • fibre2g
  • protein7g
  • salt1.31g
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Ingredients

  • 500g potato, unpeeled and roughly chopped
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 vegetable stock cubes
  • 1kg courgettes, roughly chopped
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • bunch spring onion, sliced - save 1 for serving, if eating straight away
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g extra-mature cheddar or vegetarian alternative, grated, plus a little extra to serve
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • good grating fresh nutmeg, plus extra to serve
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

Method

  1. Put the potatoes in a large pan with just enough water to cover them and crumble in the stock cubes. Bring to the boil, then cover and cook for 5 mins. Add the courgettes, put the lid back on and cook for 5 mins more. Throw in the spring onions, cover and cook for a final 5 mins.

  2. Take off the heat, then stir in the cheese and season with the nutmeg, salt and pepper. Whizz to a thick soup, adding more hot water until you get the consistency you like. Serve scattered with extra grated cheddar, spring onions and nutmeg or pepper. Or cool and freeze in freezer bags or containers with good lids for up to 3 months.

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Comments, questions and tips

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Simon Pearson's picture
Simon Pearson
10th Nov, 2019
A really fab soup, kids loved it too, had no spring onion, so chopped half a small onion, some raw ginger & few cloves of garlic, oh, also threw in a broccoli stalk I had in the fridge. Texture was perfect when I zapped it, kids are fussy about texture too. Great way to use up courgettes & such a simple recipe to boot.
soko141
21st Oct, 2019
4.05
Easy to make and tastes good. Surprisingly filling. If you like broccoli stilton you will probably like this too. Would echo the other comments that it's quite cheesy! I'm a huge cheese lover so I would happily stick to the recipe if I made it again, but it would be too much for some people. It was quite thick so I thinned out with extra water after blending. Next time I might throw in some whole peas at the end.
mandnlee
12th Aug, 2019
4.05
Just made today. Doubled the quantity, had a very large marrow from the allotment instead of courgettes, added chard stalks to the cooking of the potatoes, and added a large onion. Took the advice from others and only added 175g cheese. Fed 5 with crusty bread, and enough to freeze for 2 large bowls.
Frantic Flapjack
11th Aug, 2019
5.05
This is a top soup (I've made loads of soups). It doesn't sound appetising but the end result was excellent. I halved the recipe to serve 4 and used 1L of vegetable stock. I used yellow courgettes. It's quite important to use a good amount of black pepper and about a half teaspoon of nutmeg.
madcow43
18th Jul, 2019
5.05
Made this with a rather large courgette that I'd take my eye off. It was delicious.
S H
9th Jun, 2019
5.05
I sauteed some chopped garlic and onion with butter in the pot before adding the potatoes and stalk. Also used a head of broccoli and the stem to add more veg. Used Cathedral mature cheddar and while I thought it was fine, it is on the border of being a bit too cheesy when you're having an entire bowl of it so would cut down if you want a more mellow flavour. Great soup overall. Didn't have nutmeg so just added a generous amount of freshly grated black pepper.
HV1
3rd Oct, 2019
Did you actually use any courgettes or just make broccoli soup?
jeramy01
13th Oct, 2018
4.05
The soup was nice but the dominant taste was the cheese. I would add more courgette next time and less cheese.
usmasons
6th Oct, 2018
5.05
Delicious soup. The best way, to date, I've found of using overgrown courgettes. Was concerned including peel of courgette (or marrow as my husband calls them) might make it bitter but not the case. New favourite soup recipe.
elsee82
5th Oct, 2018
1.05
So bland.

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SEAMSTRESS
22nd Aug, 2019
5.05
Throw in those leftover Parmesan rinds for extra cheesiness. Remove before serving.
gillabbott's picture
gillabbott
6th Aug, 2018
5.05
I have made this 3 times in 3 weeks and tastes great every time. If you don't have spring onions try leek instead.
emmajaynesullivan
15th Sep, 2013
I've had better soups, but this is nice and creamy, and helps to use up courgettes! I added some creme fraiche to mine, which went down nicely!
Hawie
4th Sep, 2013
5.05
This is a great recipe, and loved by all the family. I can, however, understand the claims that it is bland, and I think this depends a lot on the type of cheese you use. A more mature cheddar is saltier, and this will improve the flavour - but the other thing you can do, of course, is to use a proper stock, chicken or game, or something with more flavour than veg stock. A really good way to use up that glut, so don't give up on it!
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