Preparazione

1. 1

   Slice the onion and the white part of the leek into rings and soften them in the butter over medium heat for 5 minutes.

2. 2

   Add the peeled and diced potatoes, pour in the vegetable stock and simmer for 20 minutes until tender.

3. 3

   Blend the soup smooth with a stick blender, stir in the cream and season with nutmeg and salt.

4. 4

   To serve, scatter over the crunchy croutons and a generous handful of freshly snipped chives.