Ingredients 2 md leeks, white part only 2 tablespoon flavorless cooking oil 3 cup chicken stock 3 cup water 2 pound potatoes, peeled and roughly diced 2 teaspoon nutmeg 1 teaspoon salt, or to taste 1 salt, to taste 4 teaspoon white pepper 1 sour cream 1 chives, chopped Directions: 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.