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
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.
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.
Add the cream and bring to a simmer. Season with salt, pepper, and nutmeg.
Garnish with chopped chives and serve.