This is something I make in my house quite often. I love a little bit of cinnamon and nutmeg in my soup as well. Most recipes don't use them, and they include milk. For the lactose intolerant, the potato makes a good thickening agent . It's a pretty simple soup to make, and usually kids love it.

3 leeks
4 medium potatoes, quartered
1/4 cup butter, or 3 tbsp of olive oil
1 qt. water
2 tbsp Osem's chicken soup mix
1 stick of celery, chopped
1 bay leaf
salt, to taste
pepper, to taste
nutmeg, to taste

1. section and wash the leeks. only use the white and light green parts, and chop finely
2. I usually put these in a collander and wash them thoroughly in cold water. Breaking apart the leaves as I wash them. Press down on the leeks and shake the collander to remove the excess water.
3. Turn the stove onto a medium heat, and add the oil or butter to the pot.
4. Add the leaks, celery, bay leaf, and stir every few minutes. You don't want them sticking to the pot. They'll be ready when they soften and are slightly translucent and light brown, similar to onions. This takes about 15-20 minutes.
5. Once the leeks are ready, add the water, chicken soup, about 1 small handful of salt, 3 dashes of nutmeg and pepper, and potatoes.
6. To thicken the soup, when the potatoes are soft enough, I take a fork and mash a few against the side of the pot. I let it boil until the potatoes are soft and break apart. It helps to make the soup thicken up.
7. As the soup is cooking, taste it a few times for the flavors. Add dashes of salt if the soup needs it. I don't like too much salt in my cooking, but others are different.
8. I like a slightly chunky soup, so except for the few potatoes I mash with a fork, I serve the soup with the potatoes still chunked. Most will break apart in the cooking.

As the soup is cooking, you don't really want it to get above a simmer. The potatoes will burn if the pot boils to long, and I like the flavors of the soup to come together. So I leave it on stove close to an hour. I keep a close eye on the soup.