|Leeks||9 Large (White Parts Only)|
|Chicken stock||6 Cup (96 tbs)|
|Freshly ground black pepper||To Taste|
|Ground black pepper||To Taste|
|Nutmeg||1 Teaspoon, freshly grated|
|Freshly grated nutmeg||1 Teaspoon|
|Heavy cream||1 3⁄4 Cup (28 tbs)|
|Chives||1 Tablespoon, finely chopped|
1 Wash the leeks throughly and cut into 1-inch lengths.
2 In a large saucepan, melt butter.
3 Add the leeks and saute gently until soft, make sure not to let them brown.
4 Peel the potatoes and slice them.
5 Add to the leeks, along with chicken stock.
6 Simmer gently until vegetables are soft.
7 Add salt, pepper and nutmeg while finishing.
8 In an electric blender, add the vegetables and stock. Blend until smooth. Chill.
9 Just before serving, stir in cream and correct seasoning.
10 Sprinkled finely chopped chives and serve.