Inspired by the classic potato-and-leek vichyssoise (vihsh-ee-SWAHZ), we added zucchini and gave this recipe our Southern twist with the addition of crisp, crumbled bacon.
1 medium leek
4 bacon slices
1/2 cup chopped celery
1 garlic clove, minced
4 cups low-sodium fat-free chicken broth
1 pound zucchini, sliced (about 3 small squash)
1/2 pound small new potatoes, quartered
1 cup half-and-half
1/3 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon pepper
How to Make It
Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain.
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.
Sauté 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-and-half, parsley, salt, and pepper. Remove from heat, and cool 5 minutes.
Process potato mixture, in batches, in a blender or food 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.
We have a ton of zucchini from the garden this year and this was a deliciously new way to use it. I used Yukon gold potatoes because I didn't have new potatoes and I also used more bacon (because more bacon is always a good idea). An immersion blender worked well for this- much less of a hassle than blending in batches. The soup was very savory and satisfying! One pot made about 5 bowls and I calculated it to be about 150 calories per bowl! We had this with some grilled cheese+chicken sandwiches. I will definitely make it again!
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