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

Spring Vegetable Ragout:

1 T Butter
2 Leeks, well cleaned and sliced 1 inch
6 sm. Turnips, scrubbed and quartered
4-6 spring baby carrots, peeled and Lg. diced
2 Garlic scapes, thinly sliced
1 thyme sprig
1 # pea pods shelled
2 Handfuls of spinach
1 T Basil thinly sliced
Crème fraiche or sour cream
Salt and Pepper

Melt the butter in a lg. pan and add leeks, turnips, thyme, and baby carrots. Simmer 12-15 minutes, until tender. Add peas, garlic scapes and spinach; cook until the spinach is wilted. Add crème fraiche and basil, season with salt and pepper.

This could be served with pasta, as a side, or just on its own. Enjoy.