A velvety rich soup, great for any special occasion.
- 12 Medium Russet Potatoes Peeled and cut into large pieces
- 2 Medium Leeks Sliced and cleaned. Leeks can be sandy so make sure to clean them well.
- 6 Medium Zucchinis 4 peeled and sliced into rounds, and 2 sliced but not not peeled
- 2 Cups Heavy Cream
- 2-4 Cups 2% Milk
- 2 tbsp Unsalted Butter Split into two 1 tbsp pieces
- White Pepper To taste. Black pepper will ruin the beautiful white color of this soup.
- Kosher Salt
- Immersion Blender
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Fill a large heavy pot 2/3 with salted water. Add 10 of the potatoes and put over high heat.
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Boil the potatoes until they easily break apart with a fork, then remove from the heat, drain off the water, and set the potatoes aside.
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Put the pot back over low heat and add 1/2 the butter (1 tbsp), the leeks, and a heavy pinch of salt. Saute until the leeks start to brown.
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Add the other half of the butter and the peeled zucchini rounds. Brown the zucchini on both sides.
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Add the potatoes back in to the pot along with the cream. Place over low heat and simmer until until the zucchini is soft. Make sure to stir often to prevent the bottom from burning.
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Turn off the heat and using an immersion blender to puree until smooth. Slowly incorporate the milk until your desired consistency is achieved. You may not need all 4 cups.
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Add in the remaining 2 potatoes and the unpeeled zucchini slices and place back over medium heat. Simmer until you can easily insert a knife into the potatoes, again stirring often to prevent the bottom from burning.
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Season to taste with salt and white pepper. Serve immediately, or freeze for the future.