Recipe information
Yield
8 Servings
Ingredients
3
tablespoons butter
1
1/2 pounds large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
8
garlic cloves, chopped
1
1/2 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
1
pound zucchini, cut into 1-inch rounds
4
1/2 cups (or more) canned low-salt chicken broth
2
cups half and half
Chopped fresh chives
Need to make a substitution?
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.
Step 2
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. DO AHEAD Can be made 2 days ahead. Keep refrigerated. Before serving, thin with additional broth, if necessary.
Step 3
Ladle soup into bowl. Sprinkle with chives and serve.