Scotland

Leeks, washed and 1cm chopped. Tatties, peeled and 2cm cubed. Maybe 4 medium tatties to 1 big leek. Stock cubes/pots about 1 per leek, preferably chicken or veg. Half a 1cm diced carrot per leek is optional, but I like it. Boil for 20, stick blend after. Salt, pepper to finish, serve with a dollop of sour cream and scallions on top, or a drizzle of cheffy oil with french stick and plenty of butter

If you're feeling bold though. French Onion soup - Deliah Smith's is delightful with the beefy base and cheesey gruyere croutons https://www.deliaonline.com/recipes/international/european/french/french-onion-soup

Or Dodie McMuckie's cullen skink is fantastic: https://www.youtube.com/watch?v=mB4YQUy4I0w

Or maw Broons' cookbook my ither go to. She's a fine lentil and a couple of broths in there. Hopefully inspiration for you!