Classic Vishyssoise

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