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a stone bowl of zucchini leek soup with a swirly garnish of olive oil on the surface.

zucchini leek soup

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Bursting with juicy summer vegetables, thick with crème fraîche, and laced with Provençal seasonings–each bowl of this zucchini leek soup is like a mini trip to the sunny South of France. 

  • Total Time: 1 hour
  • Yield: about 4 quarts 1x

Ingredients

Units Scale
  • 1 1/2 pounds (about 3 large) leeks --enough to yield 10 cups sliced
  • 1 white onion--enough to yield 2 cups chopped
  • 2 pounds (about 4 medium) green zucchini--enough to yield 8 cups chopped
  • 1 pound (about 1 large) Idaho potato--enough to yield 2 cups chopped
  • 4 cloves garlic
  • 4 tablespoons butter
  • 1 tablespoon herbes de Provence
  • 1 teaspoon crushed red pepper flakes
  • Salt, as needed
  • 1/2 cup white wine
  • 1 quart chicken stock
  • 1/2 cup fresh parsley leaves
  • 1/2 cup creme fraiche
  • Good quality olive oil, as needed
  • Shredded parmesan cheese, as needed

Instructions

  1. Prepare those veggies! Slice and thoroughly wash the leeks (refer to the procedure notes for detailed instructions), peel and roughly chop the onion, roughly chop zucchini (keep the skins ON for color!), peel and roughly chop the garlic cloves, and peel and cube the potato. Set everybody aside until you need them. various bowls containing the sliced and chopped vegetables
  2. Melt the butter in a wide soup pot over medium heat. Add the leeks, onion, herbes de Provence, red pepper flakes, and a good pinch (about ¼ teaspoon) of salt. Cook, stirring often, for about 10 minutes, until the veggies are slightly softened and translucent.leeks, onion, and seasonings being cooked in a wide soup pot
  3. Stir in the white wine (I recommend having a sip 💁‍♀️) and let it sizzle for 2 minutes just to cook off the booze. the soup pot containing softened leeks and onion
  4. Stir in the zucchini and garlic, add another good pinch of salt–flavor is developed in layers!--and let the mixture cook briefly for another 2 minutes or so.  additional vegetables are added to the soup pot
  5. Stir in the diced potato, about half of the fresh parsley leaves (set the other half aside for later), and the chicken stock. The veggies should be mostly covered under the surface of the liquid, so go ahead and add some water to bring up the liquid level if needed. Keep in mind the veggies will produce water as they cook too. additional vegetables and stock are added to the soup pot
  6. Increase the heat to high, bring your soup to a boil, then cover the pot and reduce the heat to medium-low. Simmer for 20 minutes, stirring occasionally, until the potato and vegetable pieces are soft.the soup pot containing visibly softened vegetables
  7. Remove the soup pot from the heat, then toss in the remaining parsley leaves. Use an immersion blender to blend your soup until smooth, or, allow it to cool slightly before  carefully transferring it to an upright blender. I like to leave my zucchini leek soup with just a bit of texture so I don’t blend it all the way until the velvet stage. the vegetable and broth mixture is blended into a pale green, creamy soup
  8. Stir in the crème fraîche, then taste and add more salt if needed. the creme fraiche is stirred into the zucchini leek soup, lightening its color and adding a creamy texture.
  9. Ladle your zucchini leek soup into bowls, garnishing each with a beautiful drizzle of olive oil and sprinkle of parmigiano to serve! two bowls of zucchini leek soup garnished with olive oil and parmesan cheese

Notes

Leeks are capital D Dirty little veggies, so they need to be washed extremely well before cooking. Let me walk you through it.

  • First, trim the dark green, extra fibrous tops off the leeks (as seen in the ingredients photo above).
  • Then, trim the root end.
  • Slice the leeks lengthwise so that you have two long halves of each leek.
  • Chop each length into half-moon pieces that are about ½ inch wide as you can see here. long sections of leeks are chopped into half moon shaped pieces
  • Place the leeks in a bowl and fill it with cold water. Use your hands to swish the leeks in the water, separating the layers as you do so.
  • Keep swishing! You’ll start to see sand and dirt collecting in the bottom of the bowl.
  • Scoop the leeks from the water (careful not to bring up the sand that is at the bottom) and transfer them into a second bowl.
  • Once you have all the leeks moved, dump the sandy water out
  • Repeat the process as needed until the water runs clean.
  • Author: Kelly
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: soups
  • Method: stovetop
  • Cuisine: French

Nutrition

  • Serving Size: 2 cups
  • Calories: 254
  • Sugar: 7.1 g
  • Sodium: 578.7 mg
  • Fat: 13.6 g
  • Carbohydrates: 27.1 g
  • Fiber: 3.8 g
  • Protein: 4.5 g
  • Cholesterol: 35.7 mg

Find it online: https://crescentmoonkitchen.com/zucchini-leek-soup/