Zucchini Vichyssoise

By á-174942

Ingredients

• 3 tablespoons butter
• 1 1/2 pounds large leeks thinly sliced (white and pale green parts only, abt 2 1/2 cups)
• 8 garlic cloves chopped
• 1 1/2 pounds Yukon Gold potatoes peeled, and cut into 1" rounds
• 4 1/2 cups canned low-salt chicken broth or more if needed
• 2 cups half-and-half
• Salt to taste
• Freshly-ground black pepper to taste
• Chopped fresh chives for garnish

Preparation

Step 1

Melt butter in heavy large pot over medium heat. Add leeks and garlic; sauté until tender, about 6 minutes. Add potatoes and zucchini; sauté 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 30 minutes.

Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in half-and-half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. (Can be made 2 days ahead. Keep refrigerated. Before serving, thin with additional broth, if necessary.)

Ladle soup into bowl. Sprinkle with chives and serve.

This recipe yields 8 servings.