Method

1. Melt the butter in a saucepan over medium heat. Cook the leeks, stirring once or twice, for 2–3 minutes or until they start to soften. Reduce the heat to low, add the garlic, and cook, covered, stirring once or twice, for 10 minutes or until the leeks are really soft—do not allow them to brown.

2. Add the zucchini to the saucepan and cook, uncovered, for 4–5 minutes. Pour in the chicken stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 20 minutes or until soft.

3. Let the soup cool slightly, then blend half in a blender until smooth. Return to the saucepan, stir in the whipping cream, and gently reheat over medium heat until warmed through. Season to taste with salt and freshly ground black pepper. Serve the soup with bacon and onion bread or fresh, crusty bread, if desired.