Yield: 8 - 10 Servings

Ingredients:

2 oz. Butter

2/3 cup Onions, diced

2/3 cup Celery, diced

6 slices Bacon, diced fine

2 each Leeks, rinsed well and sliced

4 each Potatoes, peeled and diced

1/3 tsp. Thyme leaves

1 each Bay leaf

pinch Ground nutmeg

1 1/2 qt. Chicken or vegetable stock

1 cup Heavy cream

to taste Salt

to taste Fresh ground black pepper

to garnish Chives, minced

Method:

In a large soup pot, melt butter. Add onion, celery, leeks, bacon, thyme and bay leaf; cook for 3 - 4 minutes. Add potatoes and continue to for 3 - 4 minutes, Add chicken or vegetable stock and bring to a simmer. Reduce heat and continue to simmer. Allow soup to simmer 25- 30 minutes over low heat, stirring regularly. Remove bay leaf and puree with an immersion or "stick" blender. Stir in cream. Season to taste with salt and pepper. Place soup in warm bowls or in a soup tureen. Garnish with minced chives. Serve with hot crusty bread.