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.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Zucchini Parmesan Latkes

Zucchini, Carrot and Potato Pancakes

Recipe courtesy of Wayne Harley Brachman

Baked Zucchini, Potato and Rosemary Pancake

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories