by Monita Buchwald

Ingredients

2 cups finely diced Yukon gold potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups vegetable or “no-chicken” broth
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
11/2 to 2 cups sour cream or heavy cream
1 tablespoon chopped chives

Directions

1. Cook the potatoes in salted water to cover until just tender, about 15 minutes
2. Melt the butter in a sauté pan and add the leeks gently, stirring them gently for 2-3 minutes. Add the broth and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes and season to taste with salt, pepper and nutmeg.
3. Place the mixture in a blender or food processor (you may need to do this in batches). Process or blend for 1 minute, or until smooth. Chill.
4. When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.