1 tablespoon unsalted butter
1 tablespoon good olive oil
5 cups chopped leeks, white and light green parts (4 to 8 leeks)
4 cups chopped unpeeled white boiling potatoes (8 small)
3 cups chopped zucchini (2 zucchini)
1 1/2 quarts Homemade Chicken Stock, recipe follows, or canned broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons heavy cream
Fresh chives or julienned zucchini, 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 fitted with the medium disc. Add the cream
and season to taste. Serve either cold or hot, garnished with chopped chives and/or
zucchini.