This classic soup is a great way to start a meal on a chilly evening. There are only a few ingredients in this simple soup, and since the base is potato, it adapts well to an herb gremolata. I chose sage and -parsley for the earthy flavor of the sage and the lemony taste of parsley, but any combination would work well. This soup could easily be vegan if you eliminate the slight cream garnish at the end and used all olive oil to sauté the leeks and garlic and eliminate the butter. I don’t think it detracts at all from the soup.