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1
In a large pot over a medium heat add in the bacon and cook till browned and the fat has been rendered, add the leeks and garlic pasted and sweat for 5 minutes, making sure that they do not take on any color.
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2
Add the potatoes and cook for a minute or two, stirring a few times.
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3
Stir in the chicken stock and bring to a boil.
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4
Reduce to a simmer.
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5
Cook on low heat, gently simmering, for 35 minutes, or until the leeks and potatoes are very soft.
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6
Allow to cool for a few minutes.
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7
Okay, the next part is tricky.
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8
Slowly, and in small batches, puree the soup at high speed in the blender.
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9
Do this bit by bit, never filling the blender over halfway up.
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10
When everything is blended, return the soup to the cooking pot and whisk in the butter and nutmeg.
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11
Season with salt and pepper.
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12
Return to a boil, reduce to a simmer and continue cooking for 5 minutes.
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13
You can thin out the soup with a little additional stock at this point, if needed.
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14
To serve, bring the soup to either room temperature or a slightly warm temperature, not hot (the flavor gets lost if the soup is hot), sprinkle with the crisp bacon pieces, the green onion, and the smoked scallops and serve.
