Zucchini Vichyssoise

This is another favorite from Ina Garten's Barefoot in Paris Cookbook.  I have never cooked a recipe of hers that was not spot on perfect.  This one is no exception.

1 T. unsalted butter

1 T. olive oil

5 cups chopped leeks, white and light green parts (4 - 8 leeks)

4 cups chopped unpeeled white boiling potatoes (8 small)

3 cups chopped zucchini (2 zucchini)

1 1/2 quarts chicken stock

1 t. kosher salt

1/2 t. freshly ground black pepper

2 T. heavy cream

fresh chives for garnish

Heat the butter and oil in a large stockpot, add the leeks and saute over medium-low heat for 5 minutes.  Add the potatoes, zucchini, chicken stock, salt and pepper; bring to a boil.  Then lower the heat and simmer for 30 minutes.

Cool for a few minutes and then process through a food mill or with a hand blender until mixture is smooth.  Add the cream and season to taste.

Serve either cold or hot, garnished with the chopped fresh chives.