4T butter
8 leeks (white part only, thinly sliced)
2 potatoes (cubed)
2c chicken broth
2c heavy cream
4 oz. chives
1 pinch of nutmeg
In a large olla, melt butter over medium-low heat. One butter is melted add leeks. Add potatoes, stir in chicken broth and bring to a boil. Reduce heat to simmer and cook over low heat for 30-35 minutes. Cool slightly and add small batches to blender and puree. puree. Return to olla and whisk in heavy cream, nutmeg and salt and pepper. Boil 5 minutes and sprinkle with chives.
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