2 md Leeks — white part only
2 tb Flavorless cooking oil
3 c Chicken stock
-OR low-sodium chicken broth 3 c Water
1 1/2 lb Potatoes — peeled
– and roughly diced 1/2 ts Nutmeg
1 t Salt — or to taste
1/4 ts White pepper
Sour cream Chopped chives
REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches. MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK