Step 1

Step 1 - Remove the ends of the leeks, open them in half lenghtwise and wash thouroughly under water to remove any dirt in-between the leaves. Cut into thin slices.

Step 2

Step 2 -In a heavy bottomed pot, melt the butter over medium heat. Add the onion and garlic and sauté for about 2 minutes until translucent. Add the leeks and sauté for about 10 minutes until soft and slightly caramelized.

Step 3

Add the diced potatoes and sauté for about 2 minutes.

Step 4

Step 3 -Pour in the vegetable stock, add salt and pepper and bring to a boil. Lower to medium-low heat, cover with a lid and simmer for 20-25 minutes or until the potatoes are fork tender. Turn off the heat.

Step 5

Step 4 -Purée the soup until smooth, using an immersion hand blender or working in batches using a regular blender. Add 1/2 cup heavy cream (or more, to taste) and nutmeg. Taste, and adjust seasoning if needed (salt, pepper).

Step 6

Enjoy the soup hot or chilled. For chilling, wait for the soup to cool to room temperature and chill for at least two hours before serving.

Step 7

For serving, garnish with fresh herbs, such as dill, parsley or chives.