Clean the leek and cut into rings. Put a few thin rings aside, we`ll need them later. Peel the potato and cut into cubes.
Sweat the leek in a saucepan with a little hot clarified butter or margarine and add the potato cubes after about 5 minutes. Pour the broth over everything and simmer for about 1/2 hour. Stir every now and then. When everything is soft, puree the soup with a hand blender so that no bits can be seen. Then season with salt, pepper and nutmeg - but please be careful with the salt, the broth is already seasoned. Finally add the cream or Cremefine and sprinkle in the thin rings of leek that have been set aside. Serve immediately.
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