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!
Potato, Zucchini, and Leek Soup
Recipe By Molly Hagler
- Cooking and Prep: 3.5 h
- Serves: 8
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No Allergens
Ingredients (11)
Main ingredients
Start Cooking
Prepare the Soup
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In a large soup pot heat the tablespoon of oil over medium heat. Add the leeks and sauté until soft and beginning to brown.
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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.
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Using an immersion blender, blend until smooth and creamy.
