You're bound to fall in love with the subtle, earthy flavour of leeks in this delectable soup.
- Prep time 30 minutes
- Total time 1 hour & 5 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
In large saucepan, heat butter and oil over medium heat. Add leeks; season with salt and pepper. Cook, stirring often, until tender (reduce heat as needed to avoid browning), 12 to 15 minutes. Transfer 1/2 cup leeks from saucepan to small bowl; set aside for garnish, if desired.
In same saucepan, add garlic and thyme. Continue cooking, stirring, 2 minutes. Add potatoes, zucchini and broth; bring to boil. Reduce heat; simmer until vegetables are very tender, about 15 minutes. Stir in spinach and parsley; remove from heat. In food processor or blender, purée soup in 2 batches until smooth. (Make-ahead: Can be stored in airtight container and refrigerated for up to 2 days or frozen for up to 2 months.) Return soup to saucepan; stir in cream. Reheat over medium-low heat. Divide soup among bowls, garnish with reserved leeks, if desired. Sprinkle with chives and season with pepper.
Change it up
VEGAN LEEK & ZUCCHINI SOUP Replace butter with olive oil, chicken broth with vegetable broth and 18% cream with plant-based cream alternative (such as Earth’s Own Oat Culinary Cream).
Nutritional facts Per serving: about
- Calories 173
- Total fat 9 g
- Saturated fat 4 g
- Cholesterol 15 mg
- Sodium 250 mg
- Total carbohydrate 17 g
- Fibre 3 g
- Sugars 3 g
- Protein 6 g
- Iron 1.9 mg