Zucchini Leek Potato Soup Recipe

Zucchini Leek Potato Soup is a creamy and delicious soup that is made with a combination of zucchini, leeks, and potatoes. This soup is packed with nutrients and is a good source of vitamins A and C, fiber, and potassium.

Main ingredients

Olive oil, Leeks, Garlic, Potatoes, Zucchinis, Vegetable or chicken broth, Salt, Black pepper, Heavy cream, Fresh parsley

Preparation time: 15-20 minutes

Cooking time: 25-30 minutes

Detailed Ingredients and Quantity

Olive oil2 tablespoons 
Leeks2 large leeks, white and light green parts only, sliced
Garlic2 cloves garlic, minced
Potatoes2 medium-sized potatoes, peeled and chopped
Zucchinis2 medium-sized zucchinis, chopped
Vegetable or chicken broth4 cups 
Salt1/2 teaspoon 
Black pepper1/4 teaspoon 
Heavy cream 1/2 cup (optional)
Fresh parsleyChopped, for garnish

Steps to prepare sweet potato soup

  1. Heat the olive oil in a big pot on medium heat. Add the leeks and garlic and cook until the leeks are soft and translucent about 5 minutes.
  2. Add the potatoes and zucchini to the pot, and stir to combine with the leeks and garlic. Cook for an additional 5 minutes.
  3. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and simmer until the vegetables are tender about 20 minutes.
  4. Puree the soup until smooth. The soup can be transferred in stages to a blender or food processor and blended until smooth if you don’t have an immersion blender..
  5. Stir in the salt, black pepper, and heavy cream (if using). Taste and adjust seasoning as needed.
  6. Ladle the soup into bowls and garnish with fresh parsley.

Nutrients facts

A serving size of 1 cup (240 ml) of Zucchini Leek Potato Soup contains:

  • Calories: 120-150 kcal
  • Fat: 7-10 grams
  • Carbohydrates: 12-15 grams
  • Fiber: 2-3 grams
  • Protein: 2-3 grams
  • Vitamin A: 10-15% of the daily value (DV)
  • Vitamin C: 25-30% of DV
  • Potassium: 10-15% of DV
  • Calcium: 4-6% of DV
  • Iron: 4-6% of DV

Serving suggestions

  1. As a starter: Serve a small bowl of Zucchini Leek Potato Soup before the main course. This will warm up the appetite and add a dose of nutrition to the meal.
  2. As a light lunch: Pair a bowl of Zucchini Leek Potato Soup with a side salad or a sandwich for a satisfying and healthy lunch.
  3. Garnish options: Garnish the soup with fresh herbs like parsley or basil, croutons, grated Parmesan cheese, or a drizzle of olive oil. This will add an extra layer of flavor and texture to the soup.
  4. Pairing with bread: Serve the soup with crusty bread, garlic bread, or sourdough bread for dipping.
  5. As a complete meal: To make the soup a more substantial and nutritious supper, stir in some cooked, shredded chicken or chickpeas.

Variations (similar kinds of soups with the same ingredients)

  1. Vegetable Frittata: Sauté zucchini, leeks, and potatoes in a skillet, then pour over whisked eggs and bake in the oven until set.
  2. Roasted Vegetables: Toss chopped zucchini, leeks, and potatoes with olive oil and seasonings, then roast in the oven until tender and golden.
  3. Vegetable Quiche: Line a pie crust with cooked sliced potatoes, then top with sautéed leeks and zucchini, whisked eggs, and milk or cream. bake till brown and set.
  4. Grilled Vegetables: Sliced potatoes, leeks, and zucchini should be grilled until soft and slightly browned. As a light appetizer, serve as a side dish or sprinkle some balsamic glaze on top.
  5. Potato and Zucchini Hash: Sauté diced potatoes, zucchini, and leeks in a skillet with some bacon or sausage until crispy and golden. Serve with eggs and toast for a hearty breakfast.

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