Potato Soup with Vegetables


Delicate flavoured soup brightened with vegetables  This recipe serves 4


  • 1 lb potatoes Potatoes, raw, flesh and skin
  • 2 leeks Leeks, (bulb and lower leaf-portion), raw
  • 2 oz butter Butter, without salt
  • 4 cups water/chicken broth
  • 1/4 cup cream Cream, fluid, heavy whipping
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • 2 carrot Carrots, raw
  • 2 zucchini Squash, summer, zucchini, includes skin, raw
  • 1 stalk celery Celery, raw
  • 2 Tbs chopped parsley Parsley, raw


Step 1

Peel potatoes, cut washed leeks into thin slices. Melt butter in pan, add leeks and cook 5 mins. Add potatoes and water. Bring to boil,reduce heat and simmer, covered, 30 minutes.

Step 2

Puree in batches in a blender. Add cream and seasonings.

Step 3

Scrape the carrots and cut into thin strips 2 in. long. Cut zucchini into thin 2 in strips as well. Bring saucepan of water to boil, add vegetables and cook 2 mins; drain well and add to the soup.

Step 4

Stir in parsley


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