1. Cook meat in a large stockpot over medium heat until cooked through. If meat is especially greasy pour into a colander to strain fat away. Set meat aside in the fridge.2. In the same pot add 1-2 tablespoons olive oil or butter and sweat down the onions and garlic. I usually do this while I am cleaning and dicing the potatoes.3. Add potatoes and cook for 3-4 minutes. Add chopped leeks and beef stock and bring soup to a boil. Reduce heat to medium and cook until potatoes are cooked through about 30 minutes.4. Add meat and lemon juice, salt, pepper, cinnamon to taste, adjusting to your preference. Just before serving swirl in cream.5. Serve with sour cream and crusty bread, enjoy!