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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.

Recipe by Southern Living March 2009

Gallery

Credit: Jennifer Davick; Styling: Rose Nguyen

Recipe Summary test

prep:
20 mins
cook:
40 mins
cool:
5 mins
total:
1 hr 5 mins
Yield:
Makes 7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain.

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  • 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.

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