I moved to Denmark a couple of months ago. In this cold country, soups and lentils are the best comfort food one can ask for. When the weather is dark and grim, a large bowl of soup fuels my soul.

Do you want something hearty without clams or shrimp? Have potatoes and leeks. You won't forget it ! The leeks gives the soups that bite with the radishes with a small kick from the peppers. Here walks in the sweetness from the parsnips !

Came across this recipe in a magazine, added some of my own ingredients and loved it :) Hope you love it as much as I did.

Here is a standard recipe for leek, which are grown in the cold winter.For variation, add cheese to change the flavor of this simple soup.The key is to cook the leek slowly to bring out the flavor, but don't burn it.If you like a richer flavor, substitute part of the amount of milk with heavy cream.This has a substantially thick consistency. Adjust the thickness as desired. Recipe by KT121

Serve it hot or cold (vichyssoise)

One of our favorite soups. It's hearty, creamy and warm, and you only need a few ingredients. This goes well with fish (some times I even put some fish in the soup like chowder!).

So many layers of flavor. Thank you Kathryn.scarpello for letting me know I forgot to mention the cabbage in the ingredient list, your awesome!!!!

Jacques Pépin actually inspired this dish for me. Of course I put my own variations on it, but it was by watching him that I even had the thought of making this.

Recipe from Country Living.I cooked it for 3 hours and the taste is fantastic.