Four potatoes, scrubbed (russet or yukon gold)
Four leeks, carefully rinsed
Water to cover the potatoes
a smidge of nutmeg
salt and pepper
Creme fraiche (recipe below)
fresh chervil (or tarragon and parsley)
Cut the potatoes into chunks, slice the leeks into rounds, place in pot.
Cover with water.
Bring to a boil.
Cover and simmer.
Add nutmeg and salt and pepper
When potatoes and leeks are tender, puree soup.
Serve with creme fraiche and herbs.
Two cups heavy cream
Two tablespoons buttermilk
Place in a container with a lid and shake.
Find a warm place to leave it overnight or until it thickens.