1 Tbsp olive oil for cooking
420g large leeks, white and tender green parts only, thinly sliced
1 large onion
1 garlic clove, peeled and grated
900g potatoes (the kind for mashed potato), peeled and cubed
800ml vegetable stock
125g grated cheddar
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper
1/2 cup minced chives or green onions
Put the olive oil into a large pot and add the leeks, onion and garlic.
Turn heat to low, and cook, stirring occasionally, until softened, about 8 minutes.
Add the potato and stock; bring to a boil.
Cover partially and simmer over low heat until the potatoes are tender, about 15 minutes.
Working in batches, puree the soup in a blender, then return it to the pan.
Add the cream, cheddar and nutmeg and simmer for 10 minutes longer.
Season the soup with salt and pepper, garnish with chives and smoked trout and serve