Cream of Leek Soup

1 lb. mealy potatoes
4 leeks (white part only)
1 onion
2 oz. (4 T.) butter
6 ¼ c. chicken broth
5/8 c. heavy cream
1 T. snipped chives
Pinch of nutmeg
Salt & pepper to taste

Prepare the vegetables, slice thinly. Melt the butter in a large sauce pan then add the leeks and the onion. Fry, stirring
until softened. Add the chicken broth and potatoes, bring to a boil, cover the pan and simmer for 30 to 40 minutes. Puree
the soup in an electric blender. Allow to become quite cold.

Stir in the cream and chives. Season with nutmeg and salt and pepper to taste. Add a little broth if the soup is too thick.
Serve cold in chilled soup cups, sprinkled with a few chives.