3 slices bacon, coarsely chopped
1/4 med. onion, coarsely chopped
3 stalks celery, coarsely chopped
3 sm. leeks (1/2 lb.), washed & coarsely chopped
3 c. chicken stock
1/2 tsp. salt
1/4 tsp. pepper
Pinch of nutmeg
5 (8 oz.) pork sausage links (boil 5 minutes to get rid of fat)
1 c. light cream
1 tbsp. finely chopped chives

Saute the chopped bacon in a large saucepan for 3 minutes. Add the onion, celery and leeks and saute 5 minutes. Pour in the stock, season with salt, pepper and nutmeg. Add the sausage. Simmer over medium heat, uncovered, for 45 minutes or until leeks are cooked. Remove the sausage. Pour the soup in a blender and puree. Return the soup to the pan and add light cream. Heat, but do not boil. Slice the sausage very thin and add to soup. Serve sprinkled with finely chopped chives.