Creamy Wild Leek Soup

• 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)

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

onion, bacon, water, garlic, mushrooms, stalks celery, spinach, carrot, beef stock, potatoes, ground thyme, nutmeg, wild leeks, cream, sour cream, cheddar cheese

Taken from www.food.com/recipe/creamy-wild-leek-soup-538597 (may not work)