|Author:||Bon Appétit, 2002.08|
|1 1/2 lb.||large leeks , thinly sliced (about 2 1/2 cups (white and pale green parts only)|
|8||garlic cloves, chopped|
|1 1/2 lb.||Yukon Gold potatoes, peeled, cut into 2-inch pieces|
|1 lb.||zucchini, cut into 1-inch rounds|
|4 1/2 cups||canned low-salt broth (or more)|
|2 cups||half and half|
- 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.