Leek and Potato Soup

Leek and Potato Soup
3 leeks
1 med. onion
2 T. butter
1 lb. potatoes
5 c. chicken stock (I use 2 bouillon cubes in 5 c. water)
Salt, pepper, nutmeg to taste
½ c. light cream
1 t. lemon juice

Trim the leeks, leaving some green at the top to color the soup. Cut in half lengthwise, then in 1/4” slices. Rinse in a colander in cold running water. Slice the onions. Melt butter in a large saucepan over med heat until foaming, add leeks and onions. Stir to coat veggies. Cover pan and cook over med. for about 10 min. or until soft but not brown, stirring occasionally. Peel potatoes and slice in ¼” slices. When veggies are done, add potatoes to pan. Add stock and seasonings. Bring to a boil, simmer for 10 min. Remove pan from heat. Use a handheld blender to puree the soup (or you can transfer in parts to a blender, be careful not to splash yourself!!) until smooth. Return soup to med heat and stir until boiling. Take off heat, add cream and lemon juice. Stir, taste for seasonings.