A hearty soup that couldn't be easier. Can be made with chicken stock, or vegetable broth if you want to keep it vegan.
- 8 Large Zucchinis
- 64 oz Chicken Stock or Vegetable Broth Homemade would be ideal but 2 cartons of stock or broth will work
- 3 Large Leeks Tough green parts removed, white and light green parts sliced and cleaned
- 4 Medium Potatoes Peeled and chopped
- Salt and Pepper to Taste
- 1/4 lb Thinly Sliced Beef Fry or Bacon Optional
- Immersion (AKA Stick) Blender
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Peel and slice 6 of the zucchini and all 4 of the potatoes. Slice the the peeled zucchinis, potatoes and 2 of the leeks in to 1/4" rounds. Reserve the other zucchinis and leek for later. Make sure to clean the leeks thoroughly as they can be sandy.
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Pour the chicken stock or vegetable broth in a large stock pot and add the sliced 4 potatoes, 6 zucchinis and 2 leeks. Put over high heat and cook until the potatoes starting to break apart.
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Using the immersion blender, process until smooth.
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Slice the additional 2 zucchinis and the leeks in to 1/4" rounds and add to the soup. Cook until the zucchini just start to soften. Season with salt and pepper to taste.
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(Optional) Fry the beef fry or bacon in a pan or the oven until crispy. Chop into small pieces and use to garnish the soup