Quick Irish Zucchini and Leek Soup

How to Make Quick Irish Zucchini and Leek Soup at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 2 medium zucchini
• 2 large leeks
• 2 medium potatoes
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley
• 2 cloves garlic

Instructions

1. 1

   Wash and dice the zucchini into small cubes.

2. 2

   Trim and slice the leeks, rinsing them thoroughly to remove any dirt.

3. 3

   Peel and dice the potatoes into small pieces.

4. 4

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

5. 5

   Add the sliced leeks and minced garlic to the pot, sautéing for about 3-4 minutes until softened.

6. 6

   Add the diced zucchini and potatoes to the pot, stirring well.

7. 7

   Pour in 4 cups of vegetable stock and bring to a boil.

8. 8

   Reduce the heat and let the soup simmer for 20 minutes, or until the vegetables are tender.

9. 9

   Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches.

10. 10

    Stir in 1 cup of heavy cream, and season with salt and black pepper to taste.

11. 11

    Simmer the soup for an additional 5 minutes to heat through.

12. 12

    Garnish with fresh parsley before serving.