Zucchini, leek, and potato soup from Veg Forward: Super Delicious Recipes that Put Veggies at the Center of the Plate (page 21) by Susan Spungen

  • Yukon Gold potatoes
  • Parmesan rind
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute garlic for green garlic, and vegetable stock for chicken stock.

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Notes about this recipe

  • Eat Your Books

    Can substitute garlic for green garlic, and vegetable stock for chicken stock.

  • alinutzamica on August 02, 2025

    Very good. I had some courgette and potatoes from the allotment and this recipe looked perfect way to use them. I use a slab of chicken fat from a home grown chicken as chicken stock and chives and basil at the end.

  • bernalgirl on May 28, 2025

    I made this with leftover potatoes that were cooked with lemon and oregano, so I eliminated the basil. I added whole milk at the end. We loved this, especially with the lemon it is both comforting and light enough for a cool summer evening.

  • lholtzman on April 26, 2025

    Delicious and super easy. My son’s favorite dinner is soup, so he was very happy to come home from gymnastics to this. I don’t think Massachusetts has garlic scapes yet (it’s not farmers market season), so I used garlic cloves. I also opted not to use basil and milk/cream. This definitely needs salt. I used a bit more than 1 tsp of Morton’s kosher salt.

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