https://www.seriouseats.com/best-potato-leek-soup-recipe

Haven't found anything better, especially after going vegan. Liked it enough I ate it for two weeks straight making multiple batches

When i was 15-16 I cooked quite possibly the best potato and leek soup I have ever had to this day. This was not only the best potato and leak soup but the best soup I have ever had. I have tried to replicate it repeatedly over the years and have never succeeded. To this day I crave that soup. The recipe was a fucking gif on reddit and I have never seen it since.

I made this one once and it was great

https://www.alisoneroman.com/recipes/potato-leek-soup

cock-a-leekie look it up bitch

https://foodwishes.blogspot.com/2016/11/potato-leek-soup-aka-vichyssoise.html

Not vegan, as it contains chicken stock and cream. You can easily replace the chicken stock with vegetable stock, but idk what to replace cream with. This soup rules and everyone I’ve served it to has loved it. Straining the blended soup through a fine mesh strainer isn’t technically necessary, but it makes the texture so much better. You don’t need an immersion blender if you don’t have one, as you can ladle it into a regular blender, although you’re gonna need to wash more bowls, but it saves a lot of steps.

It’s good hot or cold (although you’re gonna want to add a little more salt if you’re going to serve it cold).

With lots of a sharp white cheddar

I like to get some Parsnip in there.

Usually I get some garlic and onions browning in olive oil. chop the leak and toss it in while I wash and chop the potatoes and parsnip. Then top up with just enough water to cover it and a bit of salt. If I think of it I'll toss a bay leaf or two but be sure to get them out before you blend.

If I'm using bacon I'll take it out of the freezer like an hour or two before I start to cook so its still frozen but not like a rock. I get that chopped up in small bits and frying on med-high for a bit to get the water out and then turn it to lowish so it can cook to really crispy bits. (nothing worse than wriggly chewy bacon in a creamy soup)

Then if I am putting chicken in I'll start chopping that up. I like to chop it small so you can get multiple bits in a spoonful.

Then I'll add some herbs and spices to the potatoes. Rosemary, sage, thyme, oregano, marjoram. Turmeric and lots of black pepper and a few caraway seeds.

Once the potatoes and stuff are cooked I turn off the heat and hit it with a stick blender using milk to keep it from getting too thick.

Then the uncooked chicken and or bacon bits go in. Bring it back up to heat slowly while stirring so the chicken gets cooked but don't let it boil.

Maybe a splash of Worcestershire, a little mustard, and/or some basil pesto. or maybe some cheese.