Steps: |
| -Slice and wash the leeks thoroughly to remove all dirt and sand. |
| -Heat a heavy bottom 4-qt. pot or Dutch oven to medium-high. Add the oil and then the butter. |
| -Right before the butter melts all of the way, add the leeks. Stir to coat the leeks with the butter. |
| -Turn the heat down to medium or medium-low. The leeks need to sweat at a low temperature for 5 minutes. |
| -Add the potatoes and the stock. Add the freshly grated nutmeg. |
| -Continue to cook low and slow for approximately 30 minutes, until the potatoes can be easily pierced with a knife. |
| -Puree the soup and add the cream while pureeing. Season to taste. Add more stock to vary the consistency. |
| -Serve cold with the chives as a garnish. |
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