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Heat a heavy soup pot over medium heat and add the butter. Gently sauté the leeks until tender, 4 to 5 minutes. Add the garlic and cook and additional minute.
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Stir in the potatoes and chicken stock and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the potatoes are knife tender, about 20 minutes.
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Working in batches, transfer the soup to a blender and puree until smooth. (You can also puree with an immersion blender right in the soup pot.) Return the soup to the pot, and whisk in the heavy cream. Heat gently, if needed, to bring the soup just below a simmer. Be careful not to let it boil.
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Season the soup with salt, pepper and nutmeg. Serve in warmed soup bowls, topped with the croutons and a sprinkling of chives.
Thyme Croutons
3 tablespoons butter
2 cups multigrain, rye, sourdough or French bread, cut into 1/2 inch dice
1 large clove garlic, minced
2 teaspoons fresh thyme, rough chopped
Salt and pepper to taste
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Heat a sauté pan over medium heat and add the butter. Once the butter is frothy, toss in the bread cubes and cook, tossing frequently, until the bread is just starting to become golden brown.
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Remove from the heat and toss in the garlic and thyme. Season with salt and pepper to taste. Drain on a paper towel-lined plate and allow to cool a bit before using.
