Zucchini And Leek Soup

1. 1

   melt butter over medium-high heat in 5 quart saucepan.

2. 2

   Saute leeks until tender (4 min).

3. 3

   Add liquid, chopped zucchini, spices, and cook over medium-high heat about 10 minutes.

4. 4

   In two or three batches, blend soup in blender with cream cheese. Return to pan.

5. 5

   Keep warm on stovetop or oven or refrigerate/freeze until needed, then reheat.

6. 6

   Ladle to bowls, add 1 T of grated zucchini to center of bowl, add dollup of sourcream and a spray of paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.