Cream Of Potato Leek Zucchini And Chicken Soup Recipe

Verified Recipe

Time: 60 minutes

Created:

Ingredients:

  1. potatoes
  2. cold water
  3. butter
  4. oil
  5. leeks
  6. zucchini
  7. bouillon cubes
  8. chicken breasts
  9. ham
  10. cream
  11. salt and pepper
  12. nutmeg
  13. chives
  14. lemon juice

Steps:

  1. place the potatoes and water into a large saucepan
  2. bring to a boil and simmer covered for 20 minutes or until the potatoes are tender
  3. drain the potatoes , reserving the liquid
  4. with a potato masher or food mill , puree the potatoes and add to the liquid
  5. heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes
  6. with a slotted spoon , remove the vegetables and add to the soup
  7. add the bouillion cubes to the soup and simmer for 20 minutes
  8. meanwhile to the same skillet , saute the chicken strips for 5 minutes in the same fat used to saute the vegetables until just a smidgen before they are cooked through
  9. remove the skillet from the heat and add the ham
  10. mix well and set aside until ready to use
  11. when the soup is cooked , add the cream or half and half , chicken and the ham
  12. season with salt and pepper , and nutmeg
  13. heat thoroughly , being careful not to let it come to a boil so as to prevent cream from curdeling
  14. add the lemon juice to taste , being careful not to over-do so as not to overpower the soup with too much acidity
  15. garnish with chives or scallions
  16. serve hot


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