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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.
Prep Time: 5 minutes
Cook Time: 25 minutes


  • 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


  • 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.


  • 1 Large Pot
  • 1 Immersion Blender, Can also use a regular blender.