Cream Of Potato, Leek, Zucchini And Chicken Soup

Name: Cream Of Potato, Leek, Zucchini And Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups potatoes, peeled and diced; 6 cups cold water; 2 tablespoons butter; 2 tablespoons oil; 2 leeks, white and green, sliced into rounds; 2 zucchini, sliced thinly into rounds; 4 bouillon cubes; 8 ounces chicken breasts, cut into 1/4 x 2 inch strips; 1 1/2 cups ham, diced; 2 cups cream or 2 cups half-and-half; salt and pepper, to taste; 1 pinch nutmeg; 1/2 cup finely chopped chives or 1/2 cup scallion; 3 -4 squirts lemon juice (more or less to taste)

Servings: persons

6 cups potatoes, peeled and diced
6 cups cold water
2 tablespoons butter
2 tablespoons oil
2 leeks, white and green, sliced into rounds
2 zucchini, sliced thinly into rounds
4 bouillon cubes
8 ounces chicken breasts, cut into 1/4 x 2 inch strips
1 1/2 cups ham, diced
2 cups cream or 2 cups half-and-half
salt and pepper, to taste
1 pinch nutmeg
1/2 cup finely chopped chives or 1/2 cup scallion
3 -4 squirts lemon juice (more or less to taste)

1
Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.
2
With a potato masher or food mill, puree the potatoes and add to the liquid.
3
Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.
4
Add the bouillion cubes to the soup and simmer for 20 minutes.
5
Meanwhile to the same skillet, saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.
6
When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.

1075

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 cups potatoes, peeled and diced, 6 cups cold water, 2 tablespoons butter, 2 tablespoons oil, and more.

Yes, Cream Of Potato, Leek, Zucchini And Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!