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Leeks - 3
Onion - 1
Potatoes - 450 gms
Butter - 40 gms
Water - 700 ml
Chicken stock cubes - 2
Salt and pepper to taste
Grated nutmeg -  a pinch
Single dairy cream - 225 ml

For Garnishing:
Chopped chives


  • Wash and chop leeks, chop onion and peel and slice potatoes.
  • Melt butter, add leeks, and onion, cover and cook for 10 minutes.
  • Add water, stock cubes, potatoes, seasoning and nutmeg.
  • Bring to boil, lower heat and simmer gently for 30 minutes.
  • Sieve soup or put in a blender.
  • Stir in cream, reserving about 3 tbsp.
  • Chill soup well.
  • Just before serving, pour over remaining cream in a circle.
  • Sprinkle with chopped chives.

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