Ingredients:
4 tablespoons of butter
4 leeks, white part only, cleaned and thinly sliced
2 medium potatoes, peeled, cut into cubes
3 cup chicken stock or water
2 cup heavy cream
4 fresh chives, fine chopped
1 pinch nutmeg
salt and pepper to taste
Step 1
In a medium pan on medium heat, add the butter and leeks. Sweat the leeks until they soften. Adjust the temperature of the stove if the leeks get too much color.
Step 2
Place the potatoes and chicken stock in a pot. Bring to a boil and lower to simmer. Cook the potatoes until tender. Add the leeks to the potatoes and puree with a hand blender to a smooth consistency. May have to run through a sieve to get a smooth consistency.
Step 3
Add the cream and bring to a simmer. Season with salt, pepper, and nutmeg.
Step 4
Garnish with chopped chives and serve.