Instructions

1. Put olive oil and butter in a large soup pan and heat. Add the onions and leeks, salt and pepper and let cook until wilted and softened.
2. Add the chopped potatoes and vegetable stock, stir and bring to a simmer.
3. Cook for about 15 minutes, until the potatoes are almost done.
4. Add the chopped zucchini, the milk and enough water or broth to cover by about 2 inches.
5. Let cook for another 15 minutes until everything is cooked through.
6. Let the soup cool completely. Add the basil and then, using an immersible blender, blend until very smooth. Add the heavy cream and blend again.
7. Adjust for seasoning.
8. Place into the refrigerator to chill.
9. Before serving, taste again and adjust for seasoning since it will taste very different once it is cold. Garnish with chives if you’d like.