Potato Zucchini Soup

June 28, 2015
  • Soup
Serves 5 cups
Large pot or Dutch oven
Prep time
Cook Time

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This soup is so light, delicate and delicious! Accompanied by a sandwich or salad, it’s the perfect summer soup!




Recipe adapted from Cuisine at Home.


  • 2 Cups
    Leeks, sliced (white and light green part only)
  • 1 1/2 Cup
    Potatoes, peeled & diced
  • 2 Tablespoons
    Olive oil, divided
  • 3 Cups
    Chicken Broth
  • 2 Cups
    Zucchini, peeled & diced
  • 1 15-oz. can
    Chickpeas, rinsed & divided
  • 2 Teaspoons
    Lemon Juice
  • 1/4 Teaspoon
  • 1/4 Cup
    Heavy Cream
  • 4 Pieces
    Mint, fresh


  1. Wash the leeks by swishing them around in a sink of water to get off all the sand.

  2. Saute leeks and potatoes in 1 Tablespoon oil in a large pot over medium heat. Cook until leeks are soft, about 5 minutes.

  3. Stir in broth, zucchini and 1/2 cup chickpeas. Bring to a simmer, cover, and cook until vegetables are tender, about 20 minutes.

  4. Meanwhile, prepare crispy chickpeas. Heat remaining oil in a nonstick skillet over medium heat. Add remaining chickpeas and sauté until crisp, about 5 minutes. Season with salt and pepper; remove from heat. Place on a paper towel to drain.

  5. Add lemon juice, Tabasco, salt and pepper to soup once potatoes are tender. Puree in batches in a blender until smooth. (An immersion blender may also be used.)

  6. Garnish each serving with cream, crispy chickpeas and mint.


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