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Cream of Leek Soup

3 slices bacon, coarsely chopped
1/2 med. onion, coarsely chopped
2 stalks celery, coarsely chopped
3 sm. leeks, about 1/2 lb., washed & coarsely chopped
3 c. chicken broth
1/2 tsp. salt
1/4 tsp. pepper
Pinch of nutmeg
6 oz. kielbasa
1 c. light cream


Saute bacon in large saucepan 3 minutes. Add onion, celery and leeks; saute 5 minutes. Pour in broth and seasonings. Add kielbasa (whole), simmer for 45 minutes. Remove kielbasa and keep warm. Pour soup into blender (may take 2 loads), puree until smooth. Remove skin from kielbasa and slice very thin. Keep warm. Return soup to saucepan and stir in 1 cup light cream. Add kielbasa and heat, but do not boil.


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