zucchini potato soup

makes 7 cups but i always double
prep time 20 min
cook time 40 min
important, cool time 5 min +


both vegetarian and none versions are good! just omit bacon for veggi version.

1 medium leek
4-8 slices of bacon
1-4 cloves garlic to taste
4 cups vegetable broth
1 lb zucchini, sliced (about three small squash)
1/2 lb small red potatoes, quartered
1 cup of 1/2 and 1/2 or 1/2 heavy cream and half milk, or for lower fat substitute 2% or other milk alternative.
1/3 cup chopped parsley
1/2 tsp dill
1/4 tsp salt if needed
1/4 tsp pepper if needed

also good to add
1/2 lb yellow squash
1 head broccoli
bundle green onions
hand full cherry tomatoes 1/2ed

1. remove root, tough outer leaves, adn tops from leek, leaving 2" dark green. thinly slice, rinse well and drain.
2. cook bacon if adding in large dutch oven over medium high heat 8-10 min or till crisp; remove bacon and drain, reserving 2 tbsy drippings in dutch oven. crumble bacon and set aside.
3. saute' leek, garlic and green onions in drippings or suitable oil 3-4 min till tender. add veg broth, zucchini, potatoes and any other veg using, simmer 20-25 min. stir in half and half, parsley, dill salt if needed and pepper to taste. remove from heat and let cool at least 5 min.
4. this soup is best blended for a creamy vegetable soup! process soup mix in batches in blender or food processor till smooth. sprinkle with crumbled bacon and grated cheese if desired. serve intimidately or cover and chill.