4 tbsp. butter
1 tbsp. vegetable oil
6 leeks, sliced (white part only)
4 med. potatoes, sliced
4 c. chicken stock
Salt and pepper, to taste
Pinch of grated nutmeg
3/4 c. light cream
Chopped chives, for garnish

Heat butter and oil in saucepan. Add sliced leeks and saute for about 10 minutes or until soft. Add potatoes, stock, salt, pepper and nutmeg. Cover and simmer for about 30 minutes or until vegetables are tender. Cool slightly then process in a blender until smooth. If soup is to be served hot, return to saucepan, add cream and heat through stirring constantly, DO NOT ALLOW TO BOIL. If served cold, stir in cream and chill. Garnish with chopped chives.