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🍲 Creamy Potato and Zucchini Soup with Leek

162 kcal · 30 min · 4 servings

Creamy Potato and Zucchini Soup with Leek Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the leek lengthwise, wash it thoroughly, and slice it into thin rings.
  2. 2. Remove a small handful of the leek rings and set them aside for later decoration.
  3. 3. Wash the zucchini, trim the ends, and chop it into coarse cubes.
  4. 4. Peel the potatoes, wash them, and cut them into cubes.
  5. 5. Heat the oil in a large pot.
  6. 6. Add the remaining leek and potato cubes to the pot and let them sweat for a short time.
  7. 7. Deglaze the ingredients with the vegetable broth.
  8. 8. Let the soup simmer gently over low heat for about 15 minutes.
  9. 9. Add the zucchini cubes and peas to the soup.
  10. 10. Cook the soup for another 5 to 10 minutes until the vegetables are tender.
  11. 11. Rinse the basil briefly under cold water and shake it dry.
  12. 12. Pluck the basil leaves from the stems and add about half of them to the soup.
  13. 13. Puree the soup finely using a hand blender.
  14. 14. Thin the soup with a little more broth if needed, or let it reduce slightly to achieve the desired consistency.
  15. 15. Finally, season the soup to taste with salt and pepper.
  16. 16. Serve the soup garnished with the reserved leek rings and the remaining fresh basil.

Nutrition per serving