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

Baked Zucchini

Recipe courtesy of Sunny Anderson

Zucchini Gratin

Recipe courtesy of Ina Garten

Zucchini Carpaccio

Zucchini Saute

Recipe courtesy of Trisha Yearwood

Zucchini Parmesan Crisps

Recipe courtesy of Ellie Krieger

Macaroni and 4 Cheeses

Recipe courtesy of Ellie Krieger

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Roasted Cauliflower Lasagna

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking