Creamy Zucchini Leek Potato Soup
Published on May 15, 2024 by Jennifer Efremov
Creamy Zucchini Leek Potato Soup
A warm healthy soup with crusted French bread is perfect for a cold night.
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp butter
- 1 Small Onion
- 1 Small Shallot, chopped
- 2 Garlic Cloves, minced
- 2 Medium Zucchini, grated and squeeze the excess water
- 2 Medium Leeks – white part only
- 1 Large Potato, Cut in to medium size chunks
- 4 Cups Chicken Stock
- 1 Fresh Thyme Sprig
- Salt and Pepper to taste
- Fresh Grated Parmesan Cheese for Garnish
Instructions
- First chop onions. garlic, potato, leeks, and zucchini, and place in a mixing bowl.
- Then, add olive and butter to the large pot and cook on high. Next, add the vegetables, and fresh thyme sprig. Turn the heat down to medium and saute for 2 – 3 minutes and add 1/2 tsp salt and 1/4 tsp black pepper. Stir the vegetables so they don't stick to the bottom.
- Next, pour in the chicken broth, and cook for 25 minutes or until the vegetables unti they are soft.
- Remove the thyme sprig and use the immersion blender to blend the soup. Do it slowly and blend until smooth.
- Servewithh French Bread and garnish with parmesan cheese.
Equipment
- 1 Large Pot
- 1 Immersion Blender, Can also use a regular blender.
