Ingredients

Steps

• Melt butter in a saucepan and cook onion and leek over low heat until softened.
• Add white wine, potatoes, stock, and seasoning, then simmer until potatoes are tender.
• Liquidise the mixture and pass through a sieve before stirring in the milk and cream.
• Chill the soup in the refrigerator until ready to serve.
• Garnish with fresh chives and parsley just before serving.