Instructions: Trim off the bottoms and tops of the leeks. Open up the leeks and wash carefully. Then cook the leeks in boiling water with 2 teaspoons of salt for 20 minutes or until tender. Drain. Blend the leeks, 2 or 3 batches at a time, in a blender with the potatoes and chicken stock until smooth.

Pour into a saucepan, add the milk, jalapenos pepper, remaining 1 teaspoon salt, nutmeg, and lemon peel and cook over medium heat until warmed through. Ladle into individual soup bowls. Place the red chile powder in the bottom of a small bowl, add the feta cheese, and stir until the cheese is coated with the chile. Sprinkle the chile-coated, crumbled feta cheese over the soup, and garnish with sprigs of cilantro.

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