French potato leek soup

Cut white and light green part of the leek into rings, wash leek in colander. Peel potatoes, wash and cut into 1 1/2 cm cubes. Bring 6 1/2 dl of water with bouillon tablet, potatoes and leek to the boil and cook until about 10 minutes. In the meantime store 4 slices of bacon, cut the remaining pieces. Heat frying pan and fry pieces of bacon light brown and crispy. Remove bacon from the pan and drain on kitchen paper. Place slices of bacon in a pan and bake until crispy curls. Cut chives. Soup the soup with a hand blender or in a food processor and season with salt, pepper and nutmeg. Let cool. Cool in refrigerator.

Whip cream and half of chives by stirring soup. Soup into bowls and sprinkle with bacon and chives. Garnish with bacon curl.