You will need:
400 g of zucchini diced
3 leeks ( white and light green only) diced
6 cups of reduced sodium chicken broth
1/4 cup or more of cream ( fat free half and half)
salt and pepper
In a saucepan put the vegetables and add the chicken broth. Cook for 45 min or untill the vegetables are really tender. Let it cool down and then process in a blender.
Heat the soup, add the cream and season to taste.