Cream Of Potato, Leek, Zucchini, Ham, & Chicken Soup

9
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"This is another recipe I got from the culinary school I attended a little bit of a long while ago. It is a truly a wonderful soup to be savored. This soup is not only great for cold winter days, but is one that is delectable enough to serve for a special occasion or for the Holidays."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (476.6 g)
  • Calories 489
  • Total Fat - 31.8 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 82.8 mg
  • Sodium - 1974.1 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 4 g
  • Sugars - 3.3 g
  • Protein - 18.2 g
  • Calcium - 102.7 mg
  • Iron - 1.6 mg
  • Vitamin C - 18.6 mg
  • Thiamin - 0.3 mg

Step 1

Place the potatoes and water into a large saucepan. Bring to a boil and simmer covered for 20 minutes or until the potatoes are tender. Drain the potatoes, reserving the liquid.

Step 2

With a potato masher or food mill, puree the potatoes and add to the liquid.

Step 3

Heat the 2 tablespoons of butter and oil in a skillet and saute the leeks and zucchini for a few minutes. With a slotted spoon, remove the vegetables and add to the soup.

Step 4

Add the bouillon cubes to the soup and simmer for 20 minutes.

Step 5

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 (if necessary add a couple of tablespoons more of butte prior to sauteing the chicken, to prevent it from sticking to the pan). Remove the skillet from the heat and add the ham. Mix well and set aside until ready to use.

Step 6

When the soup is cooked, add the cream or half and half, chicken and the ham. Season with salt and pepper, and nutmeg. Heat thoroughly, being careful not to let it come to a boil so as to prevent cream from curdeling. Add the lemon juice to taste, being careful not to over-do so as not to overpower the soup with too much acidity. Garnish with chives or scallions. Serve hot.

NOTE: The amount of milk product can be reduced to cut down calories or for preferential taste. The use of buttermilk adds a bit of "omph" in the background. Once buttermilk has been added be careful not to boil as it can separate


Tips & Variations


No special items needed.

Related

ellie

My family really enjoyed this soup. I made some minor changes as I didn't mash the potatoes but kept them chunky and forgot the chives and lemon juice but otherwise made as directed for some wonderful soup! Thanks for sharing!

review by:
(25 Feb 2018)

threeovens

Delicious, creamy goodness. We loved this soup.

review by:
(31 Aug 2017)