Creamy Wild Leek Soup - cooking recipe

Ingredients

1 onion (chopped)
2 slices thick-cut bacon (chopped)
1/4 cup water
5 garlic cloves (pressed)
5 mushrooms (chopped)
2 stalks celery (chopped)
2 ounces chopped spinach
1 carrot (grated)
10 cups beef stock
5 potatoes (grated)
1 1/2 teaspoons ground thyme
1/4 of a whole nutmeg (grated)
1 1/2 cups wild leeks (chopped)
500 g kielbasa
1 cup half-and-half cream
1/3 cup sour cream
1 cup cheddar cheese (grated)

Preparation

Place onion, bacon, and water in a dutch oven and cook until water is evaporated then saute until onions are translucent.
Add garlic and mushrooms. Saute for 1 minute.
Add spinach and celery. Saute 1 minute.
Add stock to cover and then potatoes and carrot.
Add remaining stock and spices, bring to a gentle boil then reduce to a simmer for 10 minutes.
Add kielbasa and leeks and simmer for 5 mins.
Remove from burner, add remaining ingredients and salt and pepper to taste.