Melt butter in a large saucepan or Dutch oven over medium heat. Add sliced leeks and cook until soft (10-15 minutes), avoiding browning.
Pour in stock, add diced potatoes, and the bay leaf. Season with salt and pepper. Bring to a boil, then simmer covered until potatoes are tender (about 15 minutes). Remove bay leaf.
Remove potatoes from the soup with tongs and set aside. Transfer the remaining soup to a blender and blend until smooth. Return blended soup to the pot. Press potatoes through a ricer or food mill into the pot with the soup.
Whisk the soup frequently, bringing it to a simmer over medium-high heat. Add grated nutmeg and season with salt and pepper to taste. Serve the creamy potato leek soup hot, garnished with chives or scallions.
Savory Potato Leek Soup: Served in a rustic brown bowl with a backdrop of wholesome potatoes, a warm and comforting delight.
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