1 Rinse, peel and dice potatoes.Rinse leeks and cut into rings. Peel onion and chop finely. Heat butter and oil in a saucepan and saute onion until soft. Add potatoes, leeks and broth. Simmer, covered, for 20-25 minutes or until potatoes are soft.
2 Puree soup and season with salt, pepper and nutmeg.
3 Brown bacon in a pan. Cut feta into 8 cubes and wrap each with a slice of bacon.
4 Add crème fraîche to the soup, season to taste and pour into four bowls. Add feta cubes and serve garnished with chives.