Leek and potato soup

Ingredients for 3 servings:

• 2 stalk(s) leeks
• 4 potatoes
• 2 shallots
• 2 tbsp butter
• 1 bay leaf
• 400 ml vegetable stock
• 300 ml milk
• salt and pepper
• nutmeg
• 200 ml cream
• ½ bunch chives

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean and wash the leeks and cut into rings. Peel, wash, and roughly dice the potatoes. Finely dice the shallots. Melt the butter in a saucepan and sauté the shallots until translucent. Add the leeks and potatoes and sauté briefly. Add the bay leaf, stock, and milk, bring to a boil, and simmer for 30 minutes. Whip the cream until stiff peaks form and chill. Finely chop the chives. Remove the bay leaf from the soup. Purée the soup finely. Season with salt, pepper, and nutmeg. Whisk in the whipped cream. Finally, stir in the chives.