Looking for a hearty and delicious soup recipe to warm you up on those chilly nights? Look no further than this Cream of Potato, Leek, Zucchini, and Chicken Soup! This creamy soup is the perfect comfort food, packed with rich flavors and wholesome ingredients that will have your taste buds dancing. Whether you’re entertaining guests at your next dinner party or just looking for a cozy meal to enjoy at home, this soup is sure to impress.
As a scribe for a home chef who loves throwing parties, I can personally guarantee that this soup is a showstopper. It’s easy to make and requires only a handful of ingredients that you probably already have in your pantry. Not only is it simple to prepare, but this soup is also versatile and adaptable – you can easily swap out ingredients or adjust the seasoning to fit your taste preferences.
So why not warm up with a bowl of our delicious Cream of Potato, Leek, Zucchini, and Chicken Soup? It’s perfect for any occasion – from casual weeknight meals to elegant gatherings. Trust us – this soup is sure to become a new favorite in your recipe repertoire!
Why You’ll Love This Recipe
If you’re looking for a comfort dish that’s both creamy and healthy, this Cream of Potato, Leek, Zucchini and Chicken Soup Recipe is the answer. It’s perfect for those cold winter nights or times when you crave something warm and soothing. This soup recipe is versatile, affordable, and it can be prepared using easily available ingredients.
What’s more, this recipe is not only easy to make, but it’s also filling, nutritious and suitable for different dietary restrictions like gluten-free, low-fat and low-carb diets. The soup features hearty chunks of chicken breasts that are packed with protein and offer some satisfying texture to the creamy base. The potato-leek-zucchini combination provides a mix of vitamins, antioxidants and fiber- all necessary nutrients to nourish your body.
The best part? The recipe brings together a medley of flavors that dance in perfect harmony with each other without any one ingredient overpowering the others. The buttery broth packs a savory punch that is beautifully accentuated by the subtle sweetness of zucchini. Additionally, a hint of nutmeg is added to heighten the delicious taste profile of this soup.
So why will you love this Cream of Potato Leek Zucchini Chicken Soup recipe? Well, it’s tasty enough for those who are picky eaters while remaining healthy enough to please those who are health-conscious. It’s an all-around winner; that everyone will love – whether you’re enjoying it as a light lunch or serving it up as part of a cozy dinner party spread. Try this recipe once and you’ll want to make it over again!
This potato, leek, zucchini and chicken soup is packed with flavor and perfect for a chilly night. This recipe calls for some staple ingredients that can be easily found in your kitchen or local grocery store. Here’s what you’ll need:
- 6 cups potatoes, peeled and diced
- 6 cups cold water
- 2 tablespoons butter
- 2 leeks (white part only), thinly sliced
- 1 large zucchini, chopped
- ½ cup cooked and shredded ham or chicken breasts (optional)
- 2 bouillon cubes
- Salt and pepper to taste
- A pinch of grated fresh nutmeg (optional)
- 5 cups of chicken broth
- Half-and-half, to taste (optional)
Make sure you have everything ready before starting the prep; it will save you time and make the cooking process smooth sailing. Most of these ingredients are flexible, so feel free to experiment with what you have on hand or what’s in season.
The Recipe How-To
Start by cleaning the vegetables. Wash and peel 6 cups of potatoes, 1 large leek, and 1 large zucchini. Dice the potatoes into small cubes, chop the leeks, and slice the zucchini thinly.
Cooking the Vegetables
Melt 2 tablespoons of unsalted butter in a large soup pot over medium heat. Then add the chopped leeks to the pot and sauté until they are soft, about 5 minutes. Add sliced zucchini, diced potatoes, and 6 cups of chicken broth (or bouillon cubes dissolved in boiling water) to the pot. Bring to a boil, then reduce to low heat and let simmer for 30 minutes until all vegetables are tender.
Pureeing the Soup
Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer the mixture to a blender and blend until smooth.
Return the soup to low heat in a clean pot or saucepan over low heat. Stir in 1 tablespoon of lemon juice, 1 tablespoon of chives, and 1/4 teaspoon of nutmeg. If desired, add up to 1 cup of half-and-half or cream for an extra creamy texture.
Taste test and season with salt and pepper according to your preference. You can also adjust the thickness by adding more broth or water as needed.
Garnish with chopped scallion or chives, grated Parmesan cheese or crumbled bacon before serving. Pair it with a side salad, garlic bread, or cured ham for a hearty meal.
Substitutions and Variations
One of the beauty aspects of cooking is the ability to make substitutions and variations to suit your taste. This recipe is versatile, so you can make changes without worrying about compromising the overall flavor. Here are some substitution and variation ideas to try:
– Vegetarian option: If you prefer a vegetarian soup, you can skip the chicken and use vegetable broth instead of chicken broth. Alternatively, you can use tofu or tempeh as sources of protein.
– Swap out vegetables: You can also substitute different types of vegetables depending on what’s in season or what you have on hand. For example, you could try carrots, celery, sweet potatoes, butternut squash or corn.
– Use different meats: If you don’t have chicken on hand, try using sliced ham or bacon instead. These will add a smoky flavor that pairs well with the creaminess of the soup.
– Choose your dairy: You can switch out half-and-half for heavy cream or whole milk for a lighter consistency. You could also try using yogurt for a tangy twist.
– Add some spice: To give this soup an extra kick, add herbs like thyme or rosemary, garlic powder and red pepper flakes. Nutmeg is another great addition that imparts an earthy aroma.
– Make it heartier: Turn this soup into a full meal by adding some cooked pasta or rice towards the end. It will give it an additional layer of texture and absorb more of the soup’s flavors.
Remember that experimentation is all about preference! Get creative and adjust this recipe to your personal tastes – you never know when you might come up with something fantastic!
Serving and Pairing
This Cream of Potato, Leek, Zucchini and Chicken Soup is a hearty and comforting dish that is perfect for a cozy night in. It can be served as the main course or as a starter for any dinner party or gathering. Pair this soup with a crisp green salad, some crusty bread, or even some homemade croutons to add extra crunch and flavor to your meal.
For wine pairing, a light-bodied white wine such as a Chardonnay or Sauvignon Blanc would work well. Alternatively, a light-bodied red wine like Pinot Noir could also be an excellent option. If you want to keep it simple, stock up on some cold beer that will pair perfectly with the rich flavors of this creamy soup.
When enjoying this soup, I recommend adding a dollop of sour cream or creme fraiche and garnishing with some freshly chopped chives or scallions for an extra touch of indulgence. Squeeze a bit of fresh lemon juice for that zesty twist that complements the richness of this soup nicely.
Whether you are entertaining guests or simply planning a cozy night in, there is nothing quite like a creamy bowl of potato and leek soup to warm the soul.
Make-Ahead, Storing and Reheating
This Cream of Potato, Leek, Zucchini and Chicken Soup recipe is a great candidate for make-ahead meals. After cooking, let the soup cool to room temperature and then transfer to an airtight container. It can be stored in the fridge for up to three days or frozen for up to two months.
For reheating, simply take the soup out of the fridge or freezer and warm it up in a saucepan over medium heat until it comes to a simmer. If you’re reheating from frozen, make sure to thaw it in the fridge overnight before reheating. You may need to add a splash of water or chicken broth to get the desired consistency since the soup may thicken as it sits.
One important tip is to avoid freezing half-and-half or heavy cream separately and adding it later. The texture of dairy changes after it’s been frozen and thawed, which can result in an undesirable grainy texture. So if you plan on freezing this soup, we recommend adding the half-and-half or heavy cream directly into the pot while cooking.
Additionally, if you want to add some texture to your reheated soup, consider topping each bowl with some chopped scallions or chives and a sprinkle of nutmeg. Finally, a squeeze of fresh lemon juice right before serving can add some brightness and acidity that really brings all the flavors together. So go ahead, make this delicious soup ahead of time and enjoy it even on busy weeknights!
Tips for Perfect Results
When it comes to making the perfect Cream of Potato, Leek, Zucchini and Chicken Soup, a few tips can go a long way in achieving the desired results. Here are some of my favorite tips to ensure your next batch of soup is flawless:
1. Use freshly squeezed lemon juice: Adding a squeeze of fresh lemon juice at the end of cooking brings out all the flavors of the soup and also helps to cut through the richness and creaminess.
2. Season with nutmeg: A pinch of freshly grated nutmeg adds depth of flavor to this creamy soup.
3. Serve with chives or scallions: A generous sprinkle of chopped chives or scallions on top adds a fresh burst of flavor and visual interest.
4. Use half-and-half: While heavy cream can be used for an extra rich version, using half-and-half gives just the right amount of creamy texture without being too heavy or calorie-laden.
5. Try alternative proteins: If chicken isn’t your thing, try substituting it with diced ham for a smoky flavor or leave it out completely and make it a vegetarian dish.
6. Homemade broth is best: While bouillon cubes or store-bought broth can be used in a pinch, homemade chicken broth really takes this recipe to another level.
7. Don’t overcook the veggies: It’s important not to overcook the zucchini or potatoes, otherwise they will turn mushy and lose their intended texture.
8. Add butter at the end: Swirl in unsalted butter just before serving for an extra velvety finish.
By following these simple tips, your Cream of Potato, Leek, Zucchini and Chicken Soup will be sure to impress your guests and have them coming back for seconds (or thirds!).
As a home chef who loves creating recipes that are not only delicious but also simple to prepare, I understand that there may be questions about this soup recipe. To address any concerns, let me provide you with frequently asked questions and their answers. So, let’s jump right into it!
What is the name of the thick soup made from potatoes leeks and cream and usually served chilled?
Back in the summer of 1917, Chef Louis Diat brought a refreshing soup to the Ritz-Carlton in New York that helped keep the restaurant’s patrons cool. This soup, known as Vichyssoise, is a creamy blend of potatoes and leeks that was originally introduced by Diat, a French chef.
What are the benefits of leek and potato soup?
Did you know that leeks are packed with nutrients that help keep your heart healthy? They contain folate and polyphenols which do wonders for your cardiovascular system. Potatoes, on the other hand, can actually aid in weight loss thanks to their high fiber content. That’s right, this starchy vegetable can be a good choice for those looking to manage their weight.
How to make leek and potato soup Mary Berry?
Firstly, grab a large saucepan and heat up some butter on medium heat. Throw in some leeks and cover it up. Stir it up every once in a while until they get all soft and tender, which should take you about four to six minutes.
Next, pour in some broth and add some salt and pepper to season it up. You want to stir all the ingredients together until they’re all combined and flavorful.
Once the soup is ready, carefully transfer it to a blender. Make sure to handle it with care as it will be hot. Blend it up until it reaches a smooth texture.
Finally, it’s time to serve! Pour the soup into individual bowls and get ready to indulge in a delicious and creamy leek soup.
Why is leek soup healthy?
Did you know that leeks are a wonderful source of flavonoids? Specifically, kaempferol is a flavonoid that leeks are quite rich in. Flavonoids are powerful antioxidants that can provide a wide range of health benefits, such as reducing inflammation, preventing diabetes, and potentially even fighting cancer. With all these benefits, incorporating leeks into your meals is a smart choice.
In conclusion, this cream of potato, leek, zucchini and chicken soup recipe is an exceptional dish that will satisfy your taste buds and nourish your body. It is perfect for a cold winter day when all you crave is warmth and comfort.
Remember, this recipe is versatile and can easily be adapted to suit your tastes and dietary requirements. If you are a vegetarian, simply leave out the chicken breasts or replace them with tofu. If you prefer a thicker soup, add more potatoes or zucchini.
With its creamy texture and rich flavor, this soup is certain to impress your guests at a dinner party or family gathering. And with the added bonus of being low calorie, it’s the perfect dish for those who want to maintain a healthy lifestyle while still enjoying delicious food.
So why not give this recipe a try? With its easy-to-follow steps and minimal ingredients, it’s bound to become a staple in your meal planning repertoire. Trust me, once you taste this soup, you won’t look back!
Cream of Potato, Leek, Zucchini and Chicken Soup Recipe
- 6 cups potatoes, peeled and diced
- 6 cups cold water
- 2 tablespoons butter
- 2 tablespoons oil
- 2 leeks, white and green, sliced into rounds
- 2 zucchini, sliced thinly into rounds
- 4 bouillon cubes
- 8 ounces chicken breasts, cut into 1/4 x 2 inch strips
- 1 1/2 cups ham, diced
- 2 cups cream or 2 cups half-and-half
- salt and pepper, to taste
- 1 pinch nutmeg
- 1/2 cup finely chopped chives or 1/2 cup scallion
- 3 -4 squirts lemon juice (more or less to taste)
- Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.
- With a potato masher or food mill, puree the potatoes and add to the liquid.
- Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.
- Add the bouillion cubes to the soup and simmer for 20 minutes.
- Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.
- When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!