Zucchini-Potato Soup


Rate this Recipe: 

Average: 3.3 (3 votes)

Very different, very flavorful, and very good – a big hit even with those who aren’t normally fond of soups. Be sure to follow the directions carefully when adding the eggs and lemon juice; otherwise the mixture is likely to curdle.


5 cups chicken broth
1 pound zucchini (4 small), thinly sliced
1 large potato, thinly sliced
1 large onion, thinly sliced
3 eggs
2 tablespoons lemon juice
salt and pepper to taste


In a large saucepan, bring the broth to a boil. Add the zucchini, potato, and onion. Reduce the heat and simmer, covered, for 15 minutes.

In a small bowl, beat the eggs. Add the lemon juice and ½ cup of the broth. Stir into the soup. Increase the heat to medium and heat for 1 minute, stirring constantly; do not boil. Season to taste with salt and pepper and serve immediately.

Cooking & Recipes


8 servings


Cora LaRochelle Auburn Group of Worcester County Extension S

Leave a Comment

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter


Solar Energy Production Today

94.90 kWh

Live data from the solar array at The Old Farmer's Almanac offices in Dublin, NH.