Our blender got broken back in the spring, and I only just replaced it in August. I decided to get an immersion blender for a replacement, because I love creamy soups, and they are such a pain to make with just a regular blender. It turns out that I had perfect timing, because I had two fillings replaced the day I was planning to make this.
3 c chicken stock
6 med yukon gold potatoes, quartered
1 large leek, sliced
3 med zucchinis, sliced
1 head garlic
Salt and pepper to taste
Combine all ingredients in a crockpot on high for 5 hours, or until your potatoes are soft. Turn off heat and let cool a bit. Blend an immersion blender until smooth.
This makes a lot of soup. You could either feed 10 adults, or put some in the freezer. I put a quart in the freezer, and we’ve eaten it for at least three meals.
