– the white and pale green part of 2 or 3 large leeks, diced
– one grated zucchini (if desired)
– 1 tablespoon unsalted butter
– 1 1/2 cups water
– 1 cup chicken broth
– 1 pound potatoes
– 2 tablespoons minced fresh parsley leaves


In a large heavy skillet cook the leeks in the butter with salt and pepper over medium / low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened. Stir in grated zucchini until hot. In a saucepan, add the water, the broth, and diced potatoes. Bring to a simmer. Add cooked leeks, simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender, purée 1/2 of the soup, stir the purée into the remaining soup. Add the parsley, and season with salt and pepper.

by Kathleen