Velvety Leek and Dill Soup

Velvety Leek and Dill Soup

Total Time 35 mins
Servings 6
Calories 224.11 kcal


  • 6 large Leeks
  • 2 Zucchini
  • 2 cups Vegetable Broth or water
  • 2 cups Water
  • 3/4 cup Heavy Cream
  • 2 tbsp Olive Oil
  • 1 tbsp Chopped Dill
  • Salt and Freshly Ground Pepper


  • Clean the leeks; cut off the dark green part. Slice off the leek's dark green end, trimming to the part where the color is a pale green. Keep a few green leaves for garnish.
  • Grate the zucchini (only green place) on a grater.
  • In a deep pot, place the leeks, zucchini, water and broth. Cover and simmer for 20-25 minutes.
  • Transfer the soup in a blender and blend for several seconds. Add in the heavy cream and adjust salt and pepper to taste. Sprinkle with the dill and serve.