Creamy Potato Leek Soup

Creamy Potato Leek Soup
Yields 6
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  1. 1 tablespoon unsalted butter
  2. 1 tablespoon olive oil
  3. 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
  4. 4 cups chopped unpeeled white boiling potatoes (8 small potatoes)
  5. 3 cups chopped zucchini (2 zucchinis)
  6. 1 ½ quarts chicken stock
  7. 1 teaspoon kosher salt
  8. 1/2 teaspoon freshly ground white pepper
  9. 3 tablespoons heavy cream
  10. garnish with dukkah spice blend or nuts/seeds of choice, fresh chives and/or julienned zucchini
  1. Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes.
  2. Cool for a few minutes and transfer to blender and cream soup. Transfer back to stockpot, add the cream and season to taste. Serve hot, garnish with chopped chives and/or zucchini.
  1. Enjoy!
The Mad Table