Creamy Zucchini Potato Soup

Instructions

1. 1

   Heat the garlic chili crisp oil in a large pot over medium heat.

2. 2

   Add the chopped onion and minced garlic to the pot and sauté until fragrant and softened, about 3-5 minutes.

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3. 3

   Add the sliced zucchini and diced potato to the pot.

4. 4

   Stir the vegetables to combine with the aromatics.

5. 5

   Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the zucchini and potatoes are very tender.

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6. 6

   Carefully use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.

7. 7

   Stir in the heavy cream, salt, and black pepper. Taste and adjust seasonings as needed.

8. 8

   Ladle the hot soup into serving bowls.

9. 9

   Garnish each bowl with croutons, a drizzle of chili oil, and chopped green onions before serving.