Recipe courtesy of Ina Garten
Save Recipe Print
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
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.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Zucchini Parmesan

Recipe courtesy of Food Network Kitchen

Blueberry Almond French Toast Bake

Recipe courtesy of Ellie Krieger

Pizza Sauce

Recipe courtesy of Ree Drummond

Vichyssoise

Recipe courtesy of Laura Calder

Asparagus Vichyssoise

Recipe courtesy of Grayson Sherman

Watercress Vichyssoise

Recipe courtesy of Albert Breuers

Creme Vichyssoise Glacee

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Italian Vichyssoise

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.