Zucchini Vichyssoise

Amount	Ingredient
1 lb	Zucchini, cut into 1-inch rounds
1 1/2 lb	Yukon gold potatoes, peeled, cut into 2-inch pieces
1 1/2 lb	large leeks (white and pale green parts only), thinly sliced
4 1/2 c	Canned low-salt chicken broth
8 cloves	Garlic, chopped
3 tablespoons	butter
	Salt and pepper to taste
	Fresh chives - chopped- for garnish

Melt butter in heavy large pot over medium heat. Add leaks and garlic; saute until tender, about 6 minutes Add potatoes and zucchini; saute for 5 minutes Add 4 1/2 cups broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool for 30 minutes. Working in batches, puree soup in blender, or use a hand blender. Mix in half and half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. (Can be made a day ahead. Keep refrigerated.) Sprinkle with chives and serve.

This soup can be made a day in advanced. It is meant to be served as a cold soup, but it tastes good warm too.

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