Courgette, potato & cheddar soup

Courgette, potato & cheddar soup

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(226 ratings)

Prep: 15 mins Cook: 15 mins


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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  • 500g potato, unpeeled and roughly chopped



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

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



    The courgette is a variety of cucurbit, 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



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

  • good grating fresh nutmeg, plus extra to serve



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


  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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24th Jul, 2020
Made this yesterday with courgettes from the garden. So easy to make and very tasty. Will definitely become a staple in the household.I did cook it all slightly longer than stated because I wanted to make sure it was all soft enough - perhaps if I had cut the veg smaller I would not have needed to. I also used chicken stock cubes as I am trying to cut down on the amount of meat products I use not become completely vegetarian.
16th Jul, 2020
Made this soup for the first time today with the first batch of courgettes from the garden. It's so easy to make and tastes really delicious. Will definitely make it again.
25th May, 2020
Exceeded expectations. I wasn't holding out much hope but the reviews were good and I had a lot of courgettes so I gave it a go. I'd make it again if I have a glut of courgettes as it was quite tasty and very easy to make.
23rd May, 2020
I last made this soup seven years ago! It was so delicious that I thought of it again today when I had too many courgettes in the fridge. I didn’t have spring onions (didn’t last time either) so finely chopped an echalion shallot, softened it for a few minutes in a knob of butter, then added the potatoes and stock and followed the rest of the recipe. I seasoned with sea salt and herbs de Provence and added a bit more cheddar. Added a bit more water to thin down a little and it was just as delicious as the first time; certainly in no way would I describe it as bland.
21st May, 2020
I did not enjoy this, really disappointed as it has so many good reviews. I found it very salty and bland. Not sure where I went wrong but will not be making again.
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.
21st Oct, 2019
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.
12th Aug, 2019
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
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.
18th Jul, 2019
Made this with a rather large courgette that I'd take my eye off. It was delicious.


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22nd Aug, 2019
Throw in those leftover Parmesan rinds for extra cheesiness. Remove before serving.
gillabbott's picture
6th Aug, 2018
I have made this 3 times in 3 weeks and tastes great every time. If you don't have spring onions try leek instead.
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!
4th Sep, 2013
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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