DirectionsCook the potatoes in salted water and cover to cook until tender.
Melt the butter in a skillet and cook the leeks gently, tossing them lightly, for a few minutes.
Add the chicken bouillon and bring to a boil. Lower the heat and simmer the leeks until tender.
Add the potatoes to the leeks and the broth and season to taste with salt, pepper and nutmeg.
Put this mixture in the blender (you will need to blend it in two lots) and blend for 1 minute, or until smooth.
When ready to serve, mix in sour cream or heavy cream. Garnish with chopped chives.