Simple Leek and Potato Soup

Cook potatoes in chicken stock until soft. Set aside, do not drain.

Puree the potatoes and 1.25 litres of the liquid in a food processor in batches. Set aside.

Half the leeks lengthways and soak in water to clean. Finely slice. Saute in butter until transparent. Add white wine and cook for 3 minutes.

In a soup pot, combine remaining potato liquid from the potato cooking pot and sauteed leeks. Stir in pureed potatoes and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary. Garnish with parsley.