Sweet Potato Zucchini Vichyssoise

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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As a food blogger/recipe developer, I often come up with an idea for (what I assume to be) a creative & clever recipe, only to find out that the “unique” idea has been done. Many times over.

Sweet Potato Zucchini Vichyssoise

Case in point: sweet potato vichyssoise.

Google this term, and the Internet will yield pages of results. And here I thought I had created something new!

Sweet Potato Zucchini Vichyssoise

I  was inspired to make a sweet potato version of the classic potato leek soup after tasting a delicious batch of Ina Garten’s Zucchini Vichyssoise made by my mother-in-law. I’ve always loved my mom’s vichyssoise, and was excited about Ina’s addition of zucchini. You can eat vichyssoise hot or cold, and seeing as though Spring weather is unpredictable, I thought this would be the perfect between-seasons soup.

Sweet Potato Zucchini Vichyssoise

Although I love the traditional white potato vichyssoise, the idea of subbing in sweet potatoes occurred to me; this should come as no surprise given my complete adoration of the orange spud.

Sweet Potato Zucchini Vichyssoise

This sweet potato version turned out to be a delicious departure from the traditional soup.

Plus, you just can’t beat that gorgeous color ;).

Sweet Potato Zucchini Vichyssoise

If you’ve never worked with leeks before, here’s a quick note: Be sure to wash them well, as they tend to harbor grit and dirt between their layers.

Sweet Potato Zucchini Vichyssoise

I think the easiest way to do this is to place the chopped leeks into a big bowl of cold water. The sediment will sink to the bottom, leaving you with perfectly cleaned pieces of leek.

Sweet Potato Zucchini Vichyssoise

I felt compelled to snap a few shots of the fresh veggies, as well as a handful of progress pics.

I’ll let the photos do the talking!

Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise
Sweet Potato Zucchini Vichyssoise

Have I mentioned on the blog how much I love my immersion blender? One my favorite wedding registry presents.

I also adore my Le Creuset dutch oven. Perfect for making soup.

Sweet Potato Zucchini Vichyssoise

I served the vichyssoise hot, with a side of Sweet Potato Cornbread. It was a delightful dinner for a cold Spring evening!

Sweet Potato Zucchini Vichyssoise

Sweet Potato Zucchini Vichyssoise

Printer-Friendly Recipe

inspired by Ina Garten’s Zucchini Vicchyssoise

yield: a LOT of soup! Serves 6-8 as a side; 4-6 as an entree

Ingredients:

  • 1 Tbsp butter (or an additional Tbsp olive oil for a vegan version)
  • 1 Tbsp extra virgin olive oil
  • 5 cups chopped leeks, white and light green parts (I used 3 large leeks)
  • 4 cups chopped peeled sweet potatoes (about 2 large potatoes)
  • 2 cups chopped zucchini (1 large zucchini)
  • 6 cups low-sodium vegetable broth
  • kosher salt and freshly ground black pepper, to taste

Optional Accoutrements:

  • plain 2% Greek yogurt
  • chipotle pepper hot sauce
  • sliced green onions
  • Sweet Potato Cornbread

Directions:

  1. Place chopped leeks into a large bowl filled with water. Agitate the water to clean and break apart the leeks; drain.
  2. Heat butter and olive oil in a large heavy-bottomed pot (such as a dutch oven) over medium heat.
  3. Add in the chopped leeks and cook, stirring, until leeks begin to soften, about 5 minutes. Add in the chopped potatoes, zucchini, and broth. Season to taste with salt and pepper.
  4. Bring mixture to a boil, then lower heat to simmer and cook for 30 minutes, or until the potatoes are fork-tender. Puree either with an immersion blender or in a regular blender until smooth (if using a regular blender, you will have to do this in separate batches).
  5. Season again with salt and pepper to your taste preference. Serve hot, warm, or cold.
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