| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon good 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)
- 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- Fresh chives or julienned zucchini, for garnish
Instructions
- 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. Cool for a few minutes and then process through a food mill fitted with the medium disc. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.
- Homemade Chicken Stock:
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 198 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 380 mg |
| Serving Size | 1 of 6 servings |
| Calories | 198 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 4 g |
| Cholesterol | 11 mg |
| Sodium | 380 mg |
Reviews
I have made this dozens of times.
Simply Delicious !!!
Simply Delicious !!!
This is really good! I hate cleaning leeks but fortunately I found packaged leeks at Trader Joe’s which required minimal cleaning. The recipe is really easy. Last time I made it I transferred to food mill and it was messy which I know was my fault. This time I read the reviews and used an immersion blender right in the pot. Saved time and clean up. Today will be 108 degrees on the first day of fall. I will be serving it cold with a brie and apple panini for a great hot weather dinner!
This was a very interesting recipe. I missed using the “light green” & “white/yellow” part of the leek and used a whole leek instead. I also boiled instead of simmered. It was my first time making so I missed those steps, but it still came out delicious!
I honestly tried this recipe because of the amount of zucchini I had. I was thinking maybe it would be bland. Not true. It’s delicious. I like it room temp, friends want it warmed up. Either way it’s good. I wouldn’t change anything in the recipe. Ina you’ve done it again.
I just finished making this for probably the tenth time and I’m always shocked at how delicious it is. At any temperature it is yummy!
Added a little fresh basil, and used my immersion blender. Why dirty more equipment? Delicious! Had it hot last night, but definitely tucking this recipe away for when my zucchini hits bumper crop status this summer. Thinking of serving cold with a basil oil at that point. I love that it feels heavy and luxurious, but is actually really healthy.
Wonderful soup. Made it on a cold New England night. My husband refuses to eat zucchini….so I camouflaged it a bit with garlic, parsley and parmigiano cheese…he had seconds….I will never admit what was in it 😉 !
This soup was delicious and simple to make. Since I don’t have a food mill, I pulsed this in my food processor and the texture was perfect. Left it a little chunky. It got to be a little messy transferring the soup from the food processor and back to the pot, but it was well worth it.
I’ve made this recipe several times, and it never fails to deliver.
This is such a delicious soup, I have added some fresh celery, had a lot on hand, just two small stalks, diced. I also used an immersion blender at the end of cooking. My husband was very happy with this recipe. Have a lot of zucchini from our garden so this was a perfect soup for us and we got to use up more of our crop. Made zucchini cupcakes yesterday, another treat. Thanks Ina!!