In a 4-quart saucepan or stockpot, heat the olive oil. Over medium-high heat, sweat the coarsely chopped leeks for about 5 minutes. Add the potatoes and garlic and continue to sweat 2 or 3 minutes longer, stirring occasionally.

Pour in 5 cups Chicken Stock, lower the heat, and simmer until the potatoes are very tender, 20 to 25 minutes.

Blanch the spinach, drain, and chop coarsely. Transfer the spinach to a clean linen napkin and squeeze out the juice. Reserve the spinach.

Puree the soup in a blender, strain through a medium strainer, and return then soup to a clean pot. If the soup is too thick, add the remaining 1 cup of stock. Place the creme fraiche in a small bowl. Whisk some of the hot soup into the bowl until the creme fraiche is completely dissolved and then whisk back into the pot.

Break up the spinach and stir into the soup. Season with the lemon juice, pepper, and nutmeg to taste. Correct seasoning as necessary. Heat over a low flame.

Meanwhile, in a medium saucepan, heat about 1 inch of vegetable oil to 325 degrees. Cut the remaining leek into julienne and lightly coat with flour, shaking off any excess. Carefully place the julienned leek into the hot oil and cook until golden, 1 or 2 minutes. Remove with a flat strainer and drain on a clean towel.

Presentation: Ladle the soup into heated bowls. Sprinkle some of the fried leeks into each bowl and serve immediatley.

This recipe yields 8 servings.