Irish Potato and Leek Soup

Clean the leeks. If this is your first time cleaning leeks, pay close attention. Dirt likes to get trapped between the layers of leeks. I slice the leeks from top to bottom, splitting them in half which allows me to then loosen each layer from its neighbor and soak in a large bowl of cold water for 15 minutes. Any dirt will fall to the bottom of the bowl. Drain completely prior to slicing. Add the leeks to sauce pan with melted butter. Cover and simmer for 10 minutes (don't brown). Add the potatoes and cook for an additional 10 minutes.

Add the stock. Salt, pepper to taste, and a pinch of nutmeg. Stir. Cover and bring to a boil stirring frequently.

Reduce heat and simmer for 30 minutes, until vegetables are soft, stirring occasionally.
Stir in the milk and bring back to a boil, stirring continuously. Remove from the heat. Using a hand blender, blend the vegetables into a puree.

Remove from heat, serve in bowls topped with chives, parsley, fried bacon, a dollop of sour cream, or shredded cheese and serve hot.