I have taken elements of a number of different recipes and have developed my own recipe for potato leek soup. The ingredients are:
- Vegetable and chicken stock
- Heavy cream
- Salt, various herbs and spices
Quite a few of the recipes I built mine from included the dry vermouth so I built it into mine as well. In an 8 qt stock pot I use 2/3 cup (specifically Martini & Rossi Extra Dry). It's not enough for me to notice a flavor difference between batches that I make with it and without. That leaves me to wonder what it's there for. I guess it could provide a touch of sweetness. Would it be for the acidic factor as well?
If you need more detailed information on the ratios of ingredients I'd be happy to share, just left it out for brevity.