In a saucepan, soften leek in oil. Add potato and broth and bring to a boil. Simmer for about 15 minutes or until potato is tender. Add zucchini, cook for 6 to 8 minutes or until it becomes translucent. Add basil.
In a blender, purée soup until smooth. Add cream. Season with salt and pepper.
Refrigerate for about 5 hours or until completely chilled.
Serve vichyssoise very cold. Garnish with fresh basil.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.