Hot Vichyssoise Recipe

Peel and chop the onions roughly. Trim off all the dark green part of the leek and split it in half from top to bottom, Wash out any mud and finely shred the leek. Peel the potatoes and cut them into large cubes. Snip the chives finely.
Gently fry the onions and leek in the butter until they are soft. Add the stock and potatoes. Simmer the soup for an hour and blend it to a puree. Add the milk, salt, pepper and nutmeg. Simmer the soup for another twenty minutes. Ladle the soup into eight small bowls. Add a tablespoon of heavy cream and a teaspoon of chives to each bowl.