Preparation:
Put the sliced leeks in a bowl of cold water for 10 minutges to drain them of sand. Pat dry before using.

Heat the 2 Tbsp. (30 mL) of oil in a saucepan large enough to hold all the ingredients. Add the shallots and leeks and sauté over medium heat for about 5 minutes, until they just start to wilt.

Add the potatoes, garlic, and stock. Cover and bring to a simmer. Cook until the potatoes are soft. Season with salt, pepper, and nutmeg. Let cool, then purée in batches in a food processor or blender.

Put the chives and 1/4 cup (60 mL) olive oil in a blender. (A food processor will not emulsify the mixture.) Purée. Add more oil as needed. The mixture should be thick but pourable. Heat the soup, pour into individual bowls and drizzle with the chive oil.