1-2 leeks (white part); 0.5 white onion; 2 potatoes; 700ml chicken stock; 50g butter; 1 clove garlic; 1 cup thick cream; salt, white pepper, nutmeg
Peel and finely chop the onion and slice the leeks. Soften the onion in the butter, add the leeks and cook for 4-5 minutes. Meanwhile peel and dice the potatoes. Add the potatoes to the leeks, pour in the stock and bring to the boil. Simmer for 30 minutes with the lid on. Pass through a sieve or blend. Add half the cream, finely chopped garlic and heat to just before boiling. Season and add the nutmeg. Remove from the heat and leave to cool. Add the remaining cream and stir. Serve warm or cooled sprinkled with chopped spring onion.