Fall is here! And Soup is on the menu! This soup is one of the most requested dinners in my home. I like to serve it with a big green salad and a biscuit.
Potato, Leek & Zucchini Sou
Ingredients
- 2-3 Leeks
- Olive Oil
- 2-3 sprigs Thyme
- 2 1/2 pounds Potatoes (I like the thin skinned yellow ones)
- 3 1/2 pounds Zucchini
- Chicken or Vegetable Broth (approx 10 Cups)
- Kosher Salt
- 1/4 – 1/3 C Cream
Preparation
- Cut off end of leek and remove outer layer. Slice leeks into coins from the white end up to where it starts to become dark green. You may need to rinse sand and dirt from some leeks.
- Put approx 2 TBS olive oil in pan. Sautee leeks in olive oil on low heat while chopping up rest of vegetables. Place sprigs of thyme in pan with leeks and olive oil. Sautee until leeks appear soft and start to look more translucent. Approx 5-7 minutes.
- Wash potatoes and zucchini. Cut potatoes into 3” chunks. I like to leave skin on the thin skinned potatoes. If using Russet potatoes – peel before cutting. Cut Zucchini into 2” coins – discard stem.
- Add potatoes to pan. Sautee a few minutes and then add enough stock to cover vegetables. Cook for approx 20-25 minutes on low simmer. Add zucchini and additional stock to cover. Cook approx 20-25 more minutes. If potatoes and zucchini are soft, remove from heat and remove thyme stems.
- With a hand held blender, puree ingredients in pot into smooth in consistency. If soup is too thick can add more stock or water to desired consistency. Just before serving add a splash of cream and taste. If needed add Kosher salt to taste. Some vegetable broths contain salt so the amount varies.
- You can adjust the size of the batch you are making fairly easily as this recipe does not require exact amounts. I like to make enough to freeze a container. I do not put the cream into the container I am freezing I wait until I have reheated it to incorporate.
