Zucchini Vichyssoise

This is from the Barefoot in Paris Cookbook by Ina Garten, 2004.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon unsalted butter or 1  tablespoon unsalted margarine
• 1  tablespoon olive oil
• 5  cups  chopped leeks, white and green parts
• 4  cups  chopped unpeeled white boiling potatoes (8 smmall)
• 3  cups zucchini
• 1 1⁄2 quarts canned chicken broth or 1 1⁄2 quarts vegetable broth
• 1  teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  tablespoons heavy cream
•  fresh chives or   julienned zucchini, for garnish

Directions

1. Heat the butter or margarine and oil in a large stockpot, add the leeks, and sauté over medium-low heat for 5 minutes.
2. Add the potatoes, zucchini, vegetable broth, salt and pepper; bring to a boil, then lower the heat and simmer for 30 minutes.
3. cool for a few minutes and then process through a food mill fitted with the medium disc.
4. Add the cream and season to taste.
5. Serve either cold or hot, garnished with chopped chives &/or zucchini.