Cream of Potato Leek Zucchini and Chicken Soup
Indulge in the comforting warmth of Cream of Potato Leek Zucchini and Chicken Soup, a velvety blend of wholesome ingredients that perfectly balances heartiness and creaminess. This irresistibly flavorful soup features tender leeks sautéed in butter and olive oil, combined with creamy potatoes, nutrient-packed zucchini, and shredded chicken for a protein-rich twist. Infused with the delicate aromatics of garlic, thyme, and a hint of bay leaf, this dish is simmered to perfection in rich chicken stock before being pureed for a smooth, luscious texture. A swirl of heavy cream adds luxurious depth, while a sprinkle of fresh parsley provides a bright, herbaceous finish. Quick to prepare in under an hour, this easy-to-make recipe is the ultimate cozy meal for chilly evenings or as a satisfying lunch. Whether you’re hosting guests or enjoying a quiet family dinner, this soup is sure to impress and nourish with every spoonful!
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups leeks (white and light green parts only, sliced)
- 3 cloves garlic (minced)
- 4 cups potatoes (peeled and diced)
- 2 cups zucchini (diced)
- 2 cups chicken breast (cooked and shredded)
- 6 cups chicken stock
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.
Add the sliced leeks and sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
Add the minced garlic and cook for an additional 1 minute until aromatic.
Stir in the diced potatoes and zucchini, cooking for about 3-4 minutes to allow them to absorb some of the flavors.
Pour in the chicken stock and add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
Remove the bay leaf from the pot. Use an immersion blender to puree the soup until smooth, or transfer it carefully in batches to a countertop blender for blending.
Return the pureed soup to the pot and stir in the heavy cream and shredded chicken. Cook on low heat for an additional 5 minutes to warm through.
Season the soup with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 43.7 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 537 mg | 41% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 6445 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
