Yields about 7 cups
Serves 4 to 6
Prep time: 10 minutes
Cook time: 25 minutes


  • 1 tsp olive oil
  • 2 leeks, white and light green parts only, cleaned and thinly sliced
  • 3 small zucchini, thinly sliced
  • 2 cloves garlic, chopped
  • 1 Tbsp chopped fresh thyme
  • 1 russet potato, peeled and cut into 1 inch chunks
  • 4 cups reduced sodium chicken or vegetable broth
  • 1 lemon, juiced
  • 1 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • Snipped fresh chives, to garnish


  1. Heat olive oil in a large soup pot over medium high heat. Add the leeks and cook until soft, about 3 minutes. Add the zucchini, garlic, thyme, salt and pepper and cook 2 minutes.
  2. Add the potato and stock. Bring to a boil, cover and reduce heat to simmer for 20 minutes until vegetables are tender.
  3. Using an immersion blender, food processor, or stand blender, blend soup until very smooth, working in batches if necessary. Add lemon juice, taste and make any final adjustments to seasoning with salt and pepper.
  4. Ladle into bowls and top with fresh chives. Delicious served hot or cold.