Step 1

Heat the butter and olive oil in a large saucepan over medium heat until the butter is melted.

Step 2

Add leeks and stir to coat well. Reduce heat to low, cover and cook for 5 minutes or until softened slightly.

Step 3

Add potatoes and stir to coat well. Increase heat to high and add the stock. Bring to boil, reduce heat to medium-low and simmer, covered, for 15 minutes or until potatoes are tender. (See microwave tip.) Remove from heat and stand for 5 minutes.

Step 4

Place 1/2 the soup into a blender or the bowl of a food processor and blend until smooth. Repeat with the remaining soup and return to the saucepan. Add milk and cream and cook over low heat, stirring occasionally, for 5 minutes or until heated through. Season well with salt and pepper. Ladle into soup bowls, sprinkle with nutmeg and serve immediately.