• 2 cups diced potatoes
  • 4 tbsp butter
  • 6 leeks, cchopped
  • 3 cups chicken stock
  • salt and pepper, to taste
  • dash nutmeg
  • 2 cups heavy cream

Chopped chives  for garnish

Cook the potatoes until tender. Melt the butter in pot and cook the leeks for a few minutes. Add the chicken stock and bring to a boil. Simmer the leeks until tender.

Add the potatoes and season to taste with salt, pepper and nutmeg. Puree until smooth.  (Use an immersion blender, if possible.)


When ready to serve, mix heavy cream.

Garnish with chopped chives.