Zucchini-Potato Soup

Inspired by the classic potato-and-leek vichyssoise (vihsh-ee-SWAHZ), we added zucchini and gave this recipe our Southern twist with the addition of crisp, crumbled bacon.

Prep Time: 20 minutes
Cook Time: 40 minutes
Cool: 5 minutes
Yield: Makes 7 cups

Ingredients

• 1  medium leek
• 4  bacon slices
• 1/2  cup  chopped celery
• 1  garlic clove, minced
• 4  cups  low-sodium fat-free chicken broth
• 1  pound  zucchini, sliced (about 3 small squash)
• 1/2  pound  small new potatoes, quartered
• 1  cup  half-and-half
• 1/3  cup  chopped fresh parsley
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  pepper

Preparation

1. Remove root, tough outer leaves, and tops from leek, leaving 2 inches of dark leaves. Thinly slice leek; rinse well, and drain.

2. Cook bacon in a large Dutch oven over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in Dutch oven. Crumble bacon.

3. Sauté leek, celery, and garlic in hot drippings 3 to 4 minutes or until tender. Add chicken broth, zucchini, and potatoes, and simmer 20 to 25 minutes. Stir in half-and-half, parsley, salt, and pepper. Remove from heat, and cool 5 minutes.

4. Process potato mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides as needed. Sprinkle with crumbled bacon, and serve immediately, or if desired, cover and chill 4 to 6 hours.