Vichyssoise with a little heat. Cut the white parts of 2 leeks into thin slices. Mince 2 cloves of garlic. Peel and cut 4 cups potatoes into small chunks. Peel and chop 1 large zucchini into thick slices. Shred 1/2 head Savoy cabbage. Unseed and chop 2 jalapeño peppers. In a large saucepan, sauté the leeks, garlic and jalapeños in 2 tbs. butter until tender, but not brown. Add potatoes and zucchini and sauté for another 5 minutes. Add 2 cups low-sodium chicken broth, bring to boil, then simmer covered for 15 minutes. Add cabbage. Simmer until everything is tender.
Drain liquid, then pour potato mixture into a large bowl and let cool to room temperature. In batches liquify in blender until smooth. Put into container and add 2 cups skim milk. Stir. Less milk for thicker consistency. Cream or half and half makes a richer soup. I like it lighter. Refrigerate for several hours. Season with salt and ground pepper to taste. Serve cold with chives on top.