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Dilled Summer Soup

Yield 9 cups


  • 2 small leeks, sliced
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds zucchini or yellow squash, sliced
  • 3 cups chicken broth
  • 1 cup half-and-half
  • 1 (8-ounce) container sour cream
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh dill
  • Garnish: fresh dill sprigs

How to Make It

  1. Saute leeks in hot oil in a Dutch oven until tender. Add zucchini and broth. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until zucchini is tender. Remove from heat; cool slightly.

  2. Process mixture in batches in a blender until smooth, stopping to scrape down sides.

  3. Stir in half-and-half and next 3 ingredients. Chill at least 3 hours. Garnish, if desired.

  4. Prep: 20 min., Cook: 15 min., Chill: 3 hrs.