Potato, Zucchini, and Leek Soup

Molly Hagler Recipe By
5
(1)
  • Cooking and Prep: 3.5 h
  • Serves: 8
  • No Allergens

This recipe is simple to make, super delicious, and so filling. Feel free to add some shredded chicken leftover from a previous night to create an entire meal in a bowl!

Ingredients (11)

Main ingredients

Start Cooking

Prepare the Soup

  1. In a large soup pot heat the tablespoon of oil over medium heat. Add the leeks and sauté until soft and beginning to brown.

  2. Add the potatoes and zucchini. Fill the pot with the vegetable broth or water to just above the height of the vegetables. Add in the spices and mix. Bring to a boil and then simmer, covered, for two to three hours.

  3. Using an immersion blender, blend until smooth and creamy.

EMAIL
  • Lisa Betech

    This was super!!!! All my kids enjoyed it..... very tasty——
    Posted by Elbetech |September 30, 2020
    0
 
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  • Lisa Betech

    This was super!!!! All my kids enjoyed it..... very tasty——
    Posted by Elbetech |September 30, 2020
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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