Step 1

Heat a large Dutch oven over medium heat. Add butter.

Step 2

Add leeks and cook until tender, about 8-10 minutes.

Step 3

Add garlic and cook until fragrant, about 30 seconds.

Step 4

Add wine and cook until wine has mostly cooked off, about 2-3 minutes

Step 5

Add broth, potatoes, salt, and pepper, and bring to a boil. Reduce to a simmer, and simmer partially covered, stirring occasionally, until potatoes are tender, about 15-20 minutes.

Step 6

Using an immersion blender, blend the soup until only a few chunks of potato and leek remain.

Step 7

Add cream and nutmeg and stir. Let simmer, stirring occasionally, until thickened, 10-15 minutes.

Step 8

Add shredded cheese and stir until melted. Adjust salt and pepper to taste.

Step 9

Serve warm topped with chopped chives, if using.