My own version, started with Emeril's recipe and moved on from there.
About five pounds of young white potatoes, sliced thin or diced.
Three large leeks, cleaned and chopped
One large sweet onion
Half pound pancetta, cubed
Half a stick of butter
A pint of heavy cream
Most of a bottle of dry white wine
4 cups vegetable stock
Garlic to taste
2 tsp Rosemary
3 Bay Leaves
Tablespoon dried parsley
Fresh ground pepper to taste
Salt to taste if needed
In large soup pot, combine onion, garlic, pancetta, and butter. Cook over medium heat until the onions are soft and the pancetta is cooked. Add the leeks, stir to coat with oil. Add potatoes, wine and stock, and seasonings. Bring to boil, cover and simmer until potatoes are tender.
Mash potatoes in the pot. I used a hand masher, you could use an immersion blender if you like. Add the heavy cream, stir, and simmer until cooked to taste.
If you're into puree type soups, you can run the whole thing through a food processor when it's done but I like chunkier soups, plus I don't have a food processor.
Also, I cleaned the potatoes really well and left the skins on. I like the nutrient boost from the skins, but if you're a purist, you'll want to peel them.
Pictures later, maybe.