Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon good olive oil
- 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
- 4 cups chopped unpeeled white boiling potatoes (8 small)
- 3 cups chopped zucchini (2 zucchini)
- 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons heavy cream
- Fresh chives or julienned zucchini, for garnish
Directions
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.
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By nonnie's
on January 30, 2012
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so good...i added extra cream, and left pieces of the dark green part of the leek and some chunks of zucchini/potato for texture...
By Emily99
Colorado
on December 01, 2011
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I thought it was great! It was easier than I thought it would be. I only had a blender and would have liked more texture but it was yummy. Reminded me of a potato soup with a little veggie in it. I halved it and only used 1 bunch of leeks and thought it was plenty.
By enjoyinglifeca
San Diego, CA
on September 04, 2011
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A wonderful soup! Since I didn't have a food mill handy, I peeled the potatoes and zucchini and then put everything in the blender and it turned out perfectly. I prefer to add more cream than he recipe calls for so I used fat-free half-and-half. Everyone at the dinner party raved about the soup.
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