Potato Leek Soup
2 large leeks, chopped
2 medium potatoes, peeled & chopped
2 tbsp chopped fresh chives
4 cups vegetable stock
grated nutmeg
Place leek, potato, chives and stock in a large pan.
Bring to a boil, reduce heat. Simmer covered until vegetables are tender, about 30 minutes.
Let cool.
Pour cooled soup into a blender or food processor.
Blend until smooth.
Cover and refrigerate 1 hour or overnight.
Serve hot or cold, sprinkled with nutmeg
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