On a colder day like today, a nice warm, comforting soup can be amazing.
This is a classic vishyssoise recipe from James Petterson.
4 medium-sized leeks, cleaned, sliced thin
1 # 2 oz medium starchy potatoes, such as Yukon gold, peeled and thinly sliced
4 ½ cups water, milk, or chicken stock.
½ -1 cup heavy cream
Salt & Pepper
Chives
Combine leeks, potatoes with the cooking liquid of your choice, simmer about 25, until vegetables are tender. Puree and add cream. Finish with freshly cut chives.
This is a great base to work from.
A few suggestions for variations:
Turnips and thyme
Beets make nice “hot pink” soup
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