Total Time
55mins
Prep 15 mins
Cook 40 mins

This is from the Barefoot in Paris Cookbook by Ina Garten, 2004.

Ingredients Nutrition

Directions

  1. Heat the butter or margarine and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes.
  2. Add the potatoes, zucchini, vegetable broth, salt and pepper; bring to a boil, then lower the heat and simmer for 30 minutes.
  3. cool for a few minutes and then process through a food mill fitted with the medium disc.
  4. Add the cream and season to taste.
  5. Serve either cold or hot, garnished with chopped chives &/or zucchini.

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