Ingredients
12 medium leeks (white portion only)2 to 3 garlic cloves, minced1/4 cup butter, cubed6 tablespoons all-purpose flour1/4 teaspoon ground nutmeg1/4 teaspoon salt1/8 teaspoon pepper2 quarts chicken broth2 cups milk1 cup half-and-half cream3 tablespoons minced chives
Preparation
Cut leeks into 1/4-in. slices. In a soup kettle or Dutch oven, saute leeks and garlic in butter until tender. Stir in the flour, nutmeg, salt and pepper. Cook and stir until bubbly. Gradually add broth; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes.
Remove from the heat; cool slightly. Process in batches in a blender until smooth; return to pan. Add milk and cream; heat through. Garnish with chives.
