Created by Linky on November 19, 2016
Step 1: In a soup pot, melt butter. Sauté leeks and onions until softened.
Step 2: Add mustard, broth, potatoes and spices. Bring to boil then reduce heat, cover and simmer until potatoes are cooked - about 20 minutes.
Step 3: Reduce heat to low, stir in half and half and fresh dill weed until warm. Add salt to taste, if desired.
Step 4: Garnish each serving with blue cheese crumbles and extra nutmeg.