This is about the fastest, easiest, most filling Winter meal imaginable.
3 Russet potatoes
1 bunch leeks
salt and pepper
Peel potatoes and carrots. Cut into large chunks.
Cut off ends of leeks. Cut again where the light green stalks turn dark green. Cut a slit lengthwise and wash leeks well under cold water to remove grit. Cut into large chunks.
Place vegetables in a large stockpot and cover with water. Add a couple of chicken bouillon cubes and salt and pepper to taste. Cook until vegetables are tender.
Ladle out most of the cooking water and reserve. Purée soup with a hand blender, adding reserved liquid if desired.
Stir in a dollop of heavy cream or creme fraîche just before serving and serve with hearty bread.