Soup-Potato, Leek, mixed vegetable Soup

Potato, Leek,Onion, and celery soup, carrots,1/2 Blended
Ingredients:
Chicken Stock-2-3 cups or Vegetable Stock
1 potato cubed and boiled in chicken broth (remove to side bowl)
salt, pepper, dill, nutmeg
1/2 large leek, white end, saute in olive oil 
2 stalks of celery, fine chop 
5-6 small carrots, fine chop
1/2 of sweet Onion, fine chop, saute in olive oil
1 tbsp balsamic vinegar at the end

Boil potato in chicken stock, strain saving the liquid, set potatoes aside.  Then chop your vegetables.  Sautee your leek and onions.  Then add all of each of the celery and carrots to the liquid. Simmer until the vegetables are done.  Add 1/2 of the potatoes, the leeks and the onion back in.  Strain out vegetables, putting 1/2 of them to a side bowl, trying to get all kinds in the side bowl. Put the other half into a Cuisinart.

Using a Cuisinart,  Put half of the vegetables into the Cuisinart with all but 1/3 cup of the liquid.  You want to add enough liquid to easily blend up fine.  You can use a tami screen to make super smooth, but not necessary here as this is a rustic soup.

Add the mixed vegetables and the whole reserved vegetables back into your remaining chicken stock, and add 1/2 tsp salt,1/4 tsp pepper, and 1/2 tsp nutmeg. I then add a tbsp of balsamic vinegar-this time I used 25 year old balsamic.
Simmer another few minutes and done.
Serve with a nice french bread if you like.