Creamy Leek, Zucchini & Potato Soup

zucchiniDon’t get me wrong, I love my milk and cheese but there are some dishes where I like to pass on the dairy dump. This is a wonderful soup for Fall, it’s thick and creamy, minus the cream. If you’re interested in a vegan option, simply replace the chicken stock for veggie stock.



1/4 cup extra virgin olive oil

1 yellow onion, chopped

3 medium leeks, washed and sliced

5 zucchini, halved and sliced

2 pounds (one small bag) Yukon Gold potatoes, chopped into 1/2 inch cubes

4 cloves garlic, peeled and whole

5 bay leaves

sea salt

ground pepper

64 oz (2 boxes) chicken or veggie stock



In large pot, heat several tablespoons olive oil over medium heat. Add onions and leeks, sauté until golden. Add zucchini, potatoes, garlic, bay leaves, salt and pepper. Cover vegetables with stock, mix well to incorporate. Bring mixture up to a boil and let simmer for 45 minutes or until potatoes and zucchini are cooked through. With hand held blender or vitamix blend soup and serve hot. This recipe should leave you with abundant leftovers!

Serves 8-10