Leek, Zucchini and Potato Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.5
  • Total Fat: 13.3 g
  • Cholesterol: 14.2 mg
  • Sodium: 115.2 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 3.6 g
  • Protein: 4.9 g

View full nutritional breakdown of Leek, Zucchini and Potato Soup calories by ingredient
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A light soup that can be served hot or cold. Omit the cream for a vegan version. A light soup that can be served hot or cold. Omit the cream for a vegan version.
Number of Servings: 4


    2 Tbsp olive oil
    3 leeks, medium or large
    1 medium zucchini
    1 medium-large potato
    1/4 cup or so chopped onion
    3 cloves garlic
    5-6 cups no-salt-added vegetable broth
    3 bay leaves
    parmesan cheese for topping
    salt and pepper to taste.


Heat vegetable stock on the stove in a 2-quart saucepan.

Heat the olive oil in a large soup pot. Sweat the onions and garlic. Add the zucchini, potato and leek and cook for about 5 minutes over medium-high heat. Add the hot stock and bay leaves. Cover and simmer for 20 minutes. Blend the soup with a stick blender or in batches in the food processor. Stir in the cream and season to taste. I found it needed a healthy dose of salt, and I used white pepper.

Top with freshly grated parmesan cheese.

(Try poaching an egg in this soup - it's great!)

Number of Servings: 4

Recipe submitted by SparkPeople user KONOICHI.

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