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