Monday: potato-leek soup

It's getting to be soup season! yay!

Usual procedure: thinly slice leeks and cook in butter until soft. Add diced potato and cook another couple of minutes. Add chicken stock and milk and let simmer until the potatoes are done. Puree and then add white pepper, nutmeg, and salt to taste. Top with chopped chives and some crispy lardons and serve with bread.

Together with a big nussli salad this made for a very good meal.