Creamy Zucchini Leek + Potato Soup



Creamy Zucchini Leek + Potato Soup

Servings 6


  • Ingredients:
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
  • 4 cups chopped unpeeled white boiling potatoes, 8 small
  • 3 cups chopped zucchini, 2 zucchini’s
  • quarts chicken stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons heavy cream
  • Fresh chives or julienned zucchini, for garnish


Heat the butter and oil in a large stockpot; add the leeks, and sauté 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.

    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.