"This is a delicious English-style pureed soup recipe that utilizes all those bountiful summer zucchinis. Potatoes, leeks, and chicken stock lend both a creamy and savory dimension to this satisfying soup."
Trim and wash leeks; slice along with the celery, peeled potato, and unpeeled zucchini. Melt butter in a large pan. Add vegetables and stir until coated in butter. Add chicken stock. Cover the pot and cook 20 minutes until vegetables are all soft. Stir in chopped parsley.
Put all in a blender and puree until smooth. Push through a sieve to get rid of the strings from the celery. Return to the pan, taste, and add salt and pepper.
Add whipped or sour cream to each bowl as you serve.