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!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

In a large pot, heat the butter and olive oil over medium heat until melted and shimmering.

Step 2

Add the sliced leeks and sauté for 5-7 minutes until softened and fragrant, stirring occasionally.

Step 3

Add the minced garlic and cook for an additional 1 minute until aromatic.

Step 4

Stir in the diced potatoes and zucchini, cooking for about 3-4 minutes to allow them to absorb some of the flavors.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Season the soup with salt and black pepper to taste.

Step 9

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(4827.5g)

Amount per serving	% Daily Value*
Calories	3428.0

Total Fat 158.7g	0%
Saturated Fat 68.4g	0%
Polyunsaturated Fat 2.0g
Cholesterol 839.2mg	0%
Sodium 3817.4mg	0%
Total Carbohydrate 232.9g	0%
Dietary Fiber 30.4g	0%
Total Sugars 43.7g
Protein 252.7g	0%

Vitamin D 4.5IU	0%
Calcium 537.1mg	0%
Iron 27.2mg	0%
Potassium 6445.1mg	0%

*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.

Source of Calories

Fat: 42.4%

Protein: 30.0%

Carbs: 27.6%