Description
Learn how to make a delicious Creamy Potato and Zucchini Soup that is perfect for any occasion. This easy recipe is sure to become a family favorite!
Ingredients
- – 4 tbsp unsalted butter (60g)
- – 1 chopped leek or onion
- – 1 clove garlic, minced
- – 3 cups beef broth (720ml)
- – 1 1/3 lbs russet potato (600g), 2 medium, cut in 1″ cubes
- – 12 oz zucchini (340g), 3 small, diced
- – 1 cup heavy cream (240ml)
- – 1 1/2 tsp (8 ml) salt
- – 1/4 tsp (1 ml) black pepper
Instructions
- In a large pot, gently heat the butter over medium heat. Sauté the leek until it becomes tender, which should take around 5 minutes. Incorporate the garlic and cook for an additional minute. Pour in the broth and mix well.
- Introduce the potato cubes, cover the pot, and let them cook until they become very soft, approximately 12 minutes. Add the zucchini, heavy cream, salt, and pepper. Cover again and continue cooking until the zucchini is just tender, about 5 more minutes.
- Using an immersion blender, puree the mixture until smooth, or carefully transfer the soup in batches to a standing blender and blend at high speed until you achieve a creamy consistency.
Notes
- Consider using homemade beef broth or a high-quality store-bought option for a richer flavor.
- Cut the potatoes into evenly sized cubes for even cooking.
- Adjust the seasoning by adding a pinch of nutmeg or fresh herbs before serving.