Zucchini-Potato Soup

Cold Soups… I’ve always been a little leery of the whole idea. When I think if a soup, I remember the feeling of warmth and comfort that a nice bowl of soup can bring whether you’re bundled up in your sweater and fluffy socks, or turning up the AC and enjoying it when it’s 90 degrees out. (Seriously… we do this at our house…)

So this is the first ever cold soup we’ve ever made…

Getting the soup together...
Getting the soup together…
All done
All done

Zucchini-Potato Soup (via Southern Living Farmers Market Cookbook)


  • 1 medium leek
  • 4 bacon slices (we had to use ham)
  • 1/2 cup chopped celery
  • 1 garlic clove
  • 4 cups chicken broth
  • 3 zucchini
  • 1/2 lb small new potatoes quartered
  • 1 cup half and half (or lactaid in our case)
  • 1/2 cup chopped fresh parsley (from our garden!)
  • 1/4 tsp. kosher salt
  • 1/4 tsp. pepper


  1. Remove root, rough outer leaves, and tops from leek, leaving 2 inches of dark leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain.
  2. Cook bacon in a large Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tbsp drippings in dutch oven. Crumble bacon.
  3. Saute leek, celery, and garlic in hot drippings 3 to 4 minutes or until tender. Add chicken broth, zucchini, and potatoes, and simmer 20 to 25 minutes. Stir in half-in-half, parsley, salt and pepper. Remove from heat, and cool 5 minutes.
  4. Process processor until smooth, stopping to scrape down sides as needed. Sprinkle with crumbled bacon and serve immediately, or if desired, cover and chill 4 to 6  hours.

Now for the review… So we’ve given cold soups a try… and we may do it again… but we have to agree that this is a soup best served warm.



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