My go to: potato leek soup (yes I make a lot of soups, no my username is not because of it). Couple tricks: always start the soup with lardons uncredited bacon. Only need a few straps per couple pounds each of potato and leeks. I use close to a 1:1 ratio of potato to leek. Lots of soups are potato soup with leeks, not potato leek soup. Now the real magic is with the leeks. Take all the leek greens, the part everyone tells you to throw away, cut them into bite sized pieces and stick them in a covered pan with some water and/or butter and braise until tender. Next, drain the excess liquid, heat the pan over high heat, and brown the greens. If you get a buildup on the pan and are worried about burning them you're doing it right. Puree the soup like normal then reincorporate the cooked greens as a final step. Adds a nice chunkiness to the soup. I flavor heavily with black pepper, should feel warm or even sweating after a bowl. Great for winter. Number one request I get every year.