The Soup Kitchen Belgian Leek Soup

1/4 lb. bacon, cooked, drained, diced
2 stalks celery, finely diced
1 bunch leeks, coarsely cut
1/2 teaspoon ground nutmeg
4 cups chicken stock
1/2 cup flour
4 cups water
1/2 cup white wine
Butter for sauteing
1 cup half & half cream
Grated provolone cheese
Croutons

In large pan, saute first 4 ingredients until leeks are tender.

Add chicken stock.

Whisk flour into water, and strain into stock. Add wine and cream.

Serve garnished with grated cheese and croutons.

Serves 8 to 10.