I hate to admit it, but things are moving a little slower than usual around here today.

Thanks to a very restless boyfriend (major ear infection), I slowly and painfully watched the clock creep last night. You know those nights when it’s 1:37, then 2:22, then 3:40 and so on. The night seems to drag on yet, before you know it, you are a zombie walking to the subway. Yep, that’s me today. Extra large coffee coming right up!

By some coincidence, today’s lunch is a potato leek soup with summer squash. To me, soup is always a major comfort food. Now, the only thing missing is a dark, air-conditioned room and a TV. I guess I’ll just have to imagine my desk chair is the couch and my sweater is a cozy blanket!

A little more about the soup: This recipe is adapted from a recipe for vichyssoise by Bon Appetit. By definition, vichyssoise is a soup made with potato, leeks, and cream that is typically served cold.

In my version, I’ve lightened it up by omitting the cream (since the starch from the potato is a sufficient binder—aka thickening agent—for the soup!). I also prefer this soup served hot—especially with the addition of bacon—so I don’t think my version can really be considered a vichyssoise. Close, but no cigar.

I do, however, promise that this is a great soup to make if you aren’t used to making soups. It requires both minimal preparation and cooking, yet still has a substantial flavor profile.

You could definitely make this soup without the summer squash (yellow or green), but I wouldn’t! The squash–I used yellow, because it’s what I had on hand–adds a soft, summery taste that really makes this soup unique.

Potato Leek Soup With Summer Squash

Potato Leek Soup With Summer Squash

Yield: 8 Servings

Adapted from Bon Appetit


  • 2 T butter
  • 1/4 pound thick cut bacon, rind removed and cut into 1/2 inch pieces
  • 1 1/2 pounds large leeks (white and pale green parts only), thinly sliced
  • 8 garlic cloves, smashed
  • 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
  • 1 pound summer squash (yellow or green), cut into 1-inch rounds
  • 4 low-sodium chicken broth
  • Salt and pepper, to taste


  1. Melt butter in heavy large pot over medium heat. Add bacon and saute until fat has rendered and bacon is slightly browned. Remove bacon using a slotted spoon and set aside.
  2. Saute leeks and garlic in butter/bacon fat until tender, about 6 minutes. Add potatoes and zucchini; saute 5 minutes.
  3. Add broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.
  4. Working in batches, puree soup in blender. Transfer soup to large bowl. Season to taste with salt and pepper. Garnish with reserved bacon and serve immediately. (You may also refrigerate and serve cold, if you prefer)

What’s your favorite kind of soup?

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