Ingredients

• 3 leeks (white parts only), washed and cut crosswise. Look for fat ones.
• 2 tablespoons (1/2 stick) unsalted butter
• 3 large white potatoes, peeled and sliced thin
• Coarse salt, to taste
• 3 cups vegetable or chicken broth
• 1 cup of half and half cream
• Pinch nutmeg
• Black or white pepper to taste (black will leave flecks)
• 1/2 cup heavy cream
• Fresh chives

Instructions

1. Saute the leeks in the butter for 10 minutes until soft, but not browned. Add the potatoes, salt, and stock, and simmer until potatoes are tender, about 30 minutes. Puree the soup in batches in blender or with an immersion blender.
2. Pass soup through a fine strainer. Add the half-and-half, nutmeg, and pepper. Adjust seasoning to taste. Adjust liquid if soup is too thick. Chill well.
3. Stir in cream to serve, and top with fresh chives, whole or chopped

Notes