Instructions: Melt butter in a heavy saucepan. Add onion & leeks & cook slowly, stirring often, until soft. Stir in broth, then add potatoes & cook until potatoes are tender. Cool, then process in a food processor or blender until pureed. In another saucepan, bring cream to a slow gentle simmer; cook until slightly reduced, then stir in leek mixture & heat until very hot

(do not boil!). Season with salt, pepper & nutmeg. Serve hot; sprinkle tablespoon cheese over each serving & offer a shot of wine on the side

(for those who like alcohol in their food).

Makes 4 servings.

*Double strength broth:
For the best, most special flavor in this & other soups, use homemade broth. Youll get the richest taste if you "recycle" your broth: after stewing a chicken, store the broth in the freezer until youre ready to cook another bird. Then use it again, adding extra flavor with vegetables & herbs... & again, freeze until the next use.

To make double strength broth from canned broth start with twice the amount of broth called for in a saucepan, bring to a simmer & let simmer uncovered until reduced to 1/2 of original volume.

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