Leeks bring a mild-onion flavor to this delicious cheese and potato soup recipe that's perfect for a cold winter night.
In a large saucepan, melt butter over medium heat. Add leek and onion. Cook, covered, for 10 minutes, stirring occasionally.
Add potatoes, bouillon, salt, nutmeg, cayenne pepper and 6 cups water. Bring to a boil. Reduce heat to medium and simmer, covered, for 35 minutes or until potatoes are very tender.
Carefully puree mixture in batches and return to saucepan. Gently reheat and add cheese, stirring until melted.
Garnish with chives, if desired, and serve.