Potatoes and zucchini are a winning combination in this velvety, light, and fluffy soup. This dish comes together in just minutes and can be served cold or warm. It’s so easy to make, plus it’s gorgeous enough to serve at a fancy dinner party.


  • 4 tablespoon unsalted butter or vegan substitute
  • 2 leeks, coarsely chopped
  • 1 clove garlic, minced
  • 3 cups vegetable or chicken broth
  • 1 1/3 pounds potato of choice, peeled and cut into large cubes
  • 2 medium zucchini, peeled and shredded
  • 1 cup half and half or plant based substitute
  • 1 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Tender herbs for garnish, optional


  1. Melt butter in a large pot over medium heat.
  2. Meanwhile, trim end and most of the dark green parts of the leek off. Cut in half lengthwise and rinse under cool running water. Dry thoroughly.
  3. Add leek to pan with melted butter, and cook until soft, about 5 minutes.
  4. Add garlic and cook a minute more.
  5. Stir in broth. Add potato, cover, and cook until very tender, about 12-15 minutes.
  6. Add zucchini, cream or substitute, salt, and pepper. Cover and continue cooking until zucchini are just tender, about 5 minutes more.
  7. Blend with an immersion blender or carefully transfer to a high-speed blender. Work in batches if necessary to avoid scalding yourself, and blend on high speed until smooth, about 1-2 minutes or to desired consistency.
  8. Garnish with herbs, if desired, and serve.


I like to serve this soup at room temperature or slightly cooled. I garnish with tender herbs such as chervil, tarragon, or parsley.