Leek and Potato Soup

This recipe is from a book I got in the library called Master Recipes. The soup turned out really nice. The flavors were a lot stronger than I thought. The recipe said to only use the leek whites, but I included all the greens so that it would have a nice color to it. It makes a pretty large quantity, so be prepared to eat for the few meals.

Leek and Potato Soup

3 leeks
1 medium onion
5 cups chicken stock
About ½ tsp nutmeg
Salt to taste
Pepper to Taste
2 tablespoons Butter
1 teaspoon lemon juice
½ cup light cream

Trim the leeks and cut into equal sized pieces. Peel onion and cut into same size as leeks. Melt the butter in a soup pot, then add in leeks and onions. Cover and cook till soft but not brown. While the leeks are cooking, peel the potatoes and slice thin. Add the potatoes to the stock pot, and then add the stock, salt, pepper, and nutmeg. Cook till the potatoes are soft. Remove from stove. Use an immersion blender and blend till smooth. Return the soup to the pot and give a boil. Remove from heat, add lemon juice and cream. Taste for salt. Serve hot with bacon bits.