Courgette, potato & cheddar soup
Chef DefneKitchen Studio chef · October 14, 2026A thick, creamy soup of courgettes and potatoes with cheddar stirred through, a good way to use up a summer glut. It freezes well, so you can keep a batch for months.
Calories are an AI estimate, for information only.
Ingredients · 6
8 servingsTap what you already have; add the rest to your list in the app with one tap.
- PotatoesUnpeeled, roughly chopped500 g
- Vegetable stock cubes2
- CourgettesRoughly chopped1 kg
- Spring onionsSliced
- Extra mature cheddar (or vegetarian alternative)Grated, extra to serve100 g
- NutmegFreshly grated
Method · 4 steps
- 1
Place the potatoes in a big saucepan and pour in only enough water to just cover them. Crumble in the stock cubes and bring to the boil; once bubbling, put the lid on and leave to cook for 5 mins.
- 2
Stir in the courgettes, put the lid on again and simmer for 5 mins longer. Add the sliced spring onions (keep a few back for serving), cover again and give it a last 5 mins.
- 3
Take the pan off the heat. Stir in the cheese, then add the nutmeg and season with salt and pepper. Blend until thick and smooth, adding more hot water until the soup is as thin as you like.
- 4
Ladle into bowls and top with more grated cheddar, spring onions and a little nutmeg or pepper. To keep it, let the soup cool, then freeze for up to 3 months in bags or tubs that have well-fitting lids.
