While best served cold, this decadent soup is sure to warm your insides.
8 Leek Bulbssliced into rings
2 Potatoespeeled & thinly sliced
2cups Chicken Stock
2cups Heavy Cream
1/2cup Chiveschopped, for garnish
In a large pot, melt butter over medium heat and add leeks. Cook for 5 minutes.
Add potatoes and cook for 3 more minutes, stirring often.
Stir in chicken broth and bring to a boil. Reduce heat and simmer on low for 30-40 minutes, or until leeks and potatoes are soft. Let cool.
Puree the soup in small batches in a blender.
Return soup to pot and whisk in cream and nutmeg. Return to boil for 5 minutes.
When the soup cools and is at room temperature, transfer it to a large mixing bowl. Cover with plastic, not foil, and chill in the refrigerator. Before serving, sprinkle soup with chives and add salt and pepper to taste.