Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon good olive oil
• 5 cups chopped leeks, white and light green parts (4 to 8 leeks)
• 4 cups chopped unpeeled white boiling potatoes (8 small)
• 3 cups chopped zucchini (2 zucchini)
• 1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons heavy cream
• Fresh chives or julienned zucchini, for garnish
• Read more at: http://www.foodnetwork.com/recipes/ina-garten/zucchini-vichyssoise-recipe/index.html?oc=linkback

Directions

1. Heat the butter and oil in a large stockpot, add the leeks, and saute over medium-low heat for 5 minutes. Add the potatoes, zucchini, chicken stock, salt, and pepper; bring to a boil; then lower the heat and simmer for 30 minutes. Cool for a few minutes and then process with immersion blender. Add the cream and season to taste. Serve either cold or hot, garnished with chopped chives and/or zucchini.

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