Begin with little more than a few loose ends from the larder: chopped leeks and clean potatoes. Simmer the broth until tender, break potatoes apart into rustic pieces, and serve seasoned with just a splash of heavy cream, salt and white pepper, and fine herbs.
To add a little more protein to the dish, crumble a little cooked, crispy bacon, prosciutto, or pancetta on top. The result? A soul-satisfying soup that's not overly heavy. For the recipe, keep on reading.