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From my favorite online recipe source www.epicurious.com
3 T butter
1 ½ lbs leeks (cleaned, and using only the white and light green parts), thinly sliced
8 garlic cloves, peeled and chopped fine
1 ½ lbs Yukon Gold potatoes, peeled and cut into 2-inch dice
1 lb zucchini, but into 1 inch rounds
4 ½ cups low sodium chicken broth (or more if needed to thin out soup)
2 cups half and half
Chopped fresh chives
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.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927