I'm in love with this potato leek soup. There are beautiful step by step pictures if you follow the link, although I didn't realize that until I went back just now.
I made the soup Sunday night, without a food processor, using my amazing immersion blender. It took a little over an hour; I only had to pay attention half the time. I ended up cooking the potatoes for around 25 minutes to get them soft enough to mash/blend, but otherwise found the recipe very accurate.
More importantly, I could NOT stop eating the soup, even before I added the cup of cream. Next time I make this, and there will be a next time, I am going to try using regular milk or a lot less cream as I just didn't find it necessary (although the cream certainly makes it much more rich). It reminds me of New England Clam Chowder without the clams. ;)
It's divine, rich, creamy, comforting and warm in my stomach when it is so, so cold out. I hope you will try it and fall in love too.