Vichyssoise Soup

Trim the leek, cut into rings and rinse well. Peel and finely chop the onion and garlic. Peel the potatoes and cut into small pieces. Heat the butter in a saucepan and sauté the onion and garlic until translucent. Add the potatoes and leek, season with salt, pepper and nutmeg and pour 2 cups of broth and the milk.

Cover and simmer, stirring occasionally until the vegetables are tender, about 30 minutes. Push through a sieve or a food mill into a saucepan. Add the cream and a little broth if desired for consistency and bring to a boil, season with salt, pepper and nutmeg and remove from the heat.