Cut the green tops from the leeks and cut the white parts into 1 inch lengths. Saute the white parts gently in butter until soft. Do not allow to brown. Peel and slice the potatoes and add to leeks with chicken stock, salt, pepper, and finely grated nutmeg to taste. Simmer until vegetables are cooked. Strain the vegetables and stock. Add cream, stir, and sprinkle with chives.{$7e}(Original recipe for 4)
