Instructions: Melt butter in heavy large pot over medium heat. Add leeks and garlic; saute until tender, about 6 minutes. Add potatoes and zucchini; saute 5 minutes. Add 4 1/2 cups broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Cool 30 minutes.

Working in batches, puree soup in blender. Transfer soup to large bowl. Mix in half-and-half. Season to taste with salt and pepper. Cover and refrigerate until cold, about 4 hours. (Can be made 2 days ahead. Keep refrigerated. Before serving, thin with additional broth, if necessary.)

Ladle soup into bowl. Sprinkle with chives and serve.

This recipe yields 8 servings.

Comments; Zucchini gives a summery twist to the classic leek-and-potato soup; this new take on an old favorite is served at Quisiana.

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