Creamy Leek Soup, just the thing for a damp and cold Sunday!
This is one of my all-time favorite wintertime soups! And it's easy to make, too:
Creamy Leek Soup
2 Leeks, green leaves and root ends removed, washed well, and sliced lengthwise, then sliced crosswise into 1 cm (1/2 in) pieces
1 small onion, diced
3 stalks celery, diced
1 cup baby carrots, sliced thickly
5 small or 3 large potatoes, peeled and diced
3 veg bouillon cubes
1 stick butter (1/2 cup)
1 to 2 liters (quarts) water
Freshly ground black pepper
½ liter (1 pint) heavy cream
Melt butter in large pot over medium heat and add onion, celery, carrots, and leeks. Saute for a few minutes until onions and leeks are wilted. Add water (enough to cover the veggies to a depth of 4-5 cm (about 2 in), pepper and bouillon cubes. Bring to a boil, reduce heat, cover and simmer for about 30 minutes, until carrots and celery are crisp-tender, stirring occasionally. Taste and adjust salt/water content. Mixture should taste slightly salty. Add potatoes and simmer until potatoes are soft. Remove from heat and add cream, mixing well. Serve immediately with crusty French bread. Reheats well in the microwave, but don’t let it boil!
It is so rich and delicious! You can substitute Half and Half for the cream, but the taste isn't as good. Enjoy! 
= new reply since forum marked as read
I like cream in soups, but I also love clear broths and at this moment am especially drawn to the thought of those wonderful (unpureed) veggies in broth, and then adding the cream for later serving. 
