Leek Potato Soup with Nutmeg

Directions

Remove the root end of the leeks, trim the dark green tops and reserve for another use.

Slice the light part into ½-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 purée the soup in batches.

Place puréed soup in a pot and reheat, covered, over low heat.

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.