Instructions

1. Place 2 medium-sized, boiled potatoes and a handful of sliced leeks in a pot.
2. Fill the pot with water or vegetable broth, to cover the potatoes twice over.
3. Add a splash of white wine, if you like, and some bouillon powder, if you went with water instead of broth.
4. Bring the soup to a boil and then simmer for 15 minutes.
5. Puree the soup, in the pot, with a hand mixer. It shouldn't be completely smooth, when you're done, but rather have small bits and pieces of the veggies floating around.
6. Bring the soup to a boil, again, and stir in one container (200-250 mL) of heavy cream.
7. Thicken the soup, as needed, and then simmer for 5 more minutes.
8. Garnish with croutons and veggies (here I used sliced green onions and radishes) and serve.