Zucchini Vichyssoise

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  • 2 tablespoons olive oil
  • 5 c chopped leeks, white and light green parts (4 to 8 leeks)
  • 4 c chopped unpeeled white boiling potatoes (8 small)
  • 3 c chopped zucchini (2 zucchini)
  • 1 1/2 quarts homemade chicken stock, or canned broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons MimicCreme
  • Fresh chives or julienned zucchini, for garnish
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