Recipe courtesy of Ina Garten
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Zucchini Noodle Salad

Recipe courtesy of Damaris Phillips

Zucchini Gratin

Recipe courtesy of Ina Garten

Fried Zucchini

Recipe courtesy of Alex Guarnaschelli

Quick-Pickled Zucchini

Recipe courtesy of Nancy Fuller

Sausage-Stuffed Zucchini Boats

Recipe courtesy of Nancy Fuller

Zucchini-Tortilla Casserole (Pastel Azteca)

Recipe courtesy of Marcela Valladolid

Zucchini Bread with Lemon Honey Butter

Recipe courtesy of Food Network Kitchen

Cherry Ricotta Cheesecake

Recipe courtesy of Ellie Krieger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking