Mrs. Tully's Zucchini, Potato and Leek Soup

3 zucchini, cubed
3 potatoes, peeled and cubed
1 bunch of leeks, cut in 1-2 inch lengths
olive oil
1-2 boxes of chicken broth

Boil the potatoes in salted water. When they are almost ready, add the zucchini, and boil until both veggies are slightly soft. Drain and set aside.
In a bowl of cold water, clean leeks by swishing them around to remove dirt. In a soup pot, heat a bit of olive oil (a tablespoon is fine. Lift the leeks out with a slotted spoon and saute in olive oil until soft - don't burn - then add the potatoes and zucchini. Season w/salt & pepper - cover with the broth & then bring to a boil. Then turn down the heat and simmer for a few minutes - check taste & season as desired.
Blend in the food processor in small batches until all is blended - adjust broth thickness by adding more broth. Makes a meal & is great w/toasted bread Optional - you can add cream & swirl it on top of the soup. Can be served hot or cold.

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