Vegetarian

Leek, Zucchini and Potato Soup is for Soup.

Leek, Zucchini and Potato Soup takes 8 minutes to prepare.

Leek, Zucchini and Potato Soup takes 25 minutes to cook.

Leek, Zucchini and Potato Soup makes 4 servings.

The ingredients for Leek, Zucchini and Potato Soup are:

2 Tbsp olive oil
3 leeks, medium or large
1 medium zucchini
1 medium-large potato
1/4 cup or so chopped onion
3 cloves garlic
5-6 cups no-salt-added vegetable broth
3 bay leaves
parmesan cheese for topping
salt and pepper to taste.

Here is how you make Leek, Zucchini and Potato Soup:

Heat vegetable stock on the stove in a 2-quart saucepan.Heat the olive oil in a large soup pot. Sweat the onions and garlic. Add the zucchini, potato and leek and cook for about 5 minutes over medium-high heat. Add the hot stock and bay leaves. Cover and simmer for 20 minutes. Blend the soup with a stick blender or in batches in the food processor. Stir in the cream and season to taste. I found it needed a healthy dose of salt, and I used white pepper. Top with freshly grated parmesan cheese.(Try poaching an egg in this soup - it's great!)Number of Servings: 4Recipe submitted by SparkPeople user KONOICHI.

The nutritional information for Leek, Zucchini and Potato Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.5

• Total Fat: 13.3 g
• Cholesterol: 14.2 mg
• Sodium: 115.2 mg
• Total Carbs: 22.7 g
• Dietary Fiber: 3.6 g
• Protein: 4.9 g

The dietary needs meet for Leek, Zucchini and Potato Soup is Vegetarian