A hearty soup that couldn't be easier. Can be made with chicken stock, or vegetable broth if you want to keep it vegan.
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.
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.
Using the immersion blender, process until smooth.
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.
(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