Combining all the earthy goodness of potatoes and the mild sweetness of leeks, this classic soup is delicious served hot or cold, and even better the next day.

Preparation

Small-dice 1 cup of potatoes and boil in salted water until tender. Drain and reserve. Coarse-chop the remaining potatoes.

Melt the butter in a 4-quart saucepan over medium-low heat. Add the leeks and cook, stirring, until tender, about 8 minutes. Reserve ½ cup for garnish.

Add the onion and sauté until translucent, about 5 minutes. Add the chopped potatoes and white wine and reduce the wine by half. Add the vegetable stock and simmer until the potatoes are tender.

Carefully pour the soup into a blender and puree on high until smooth and creamy, 20–30 seconds. Pour soup through a fine mesh strainer back into the saucepan. Bring to a simmer and season to taste with salt and white pepper. Stir in the heavy cream, if desired.

When serving, garnish with the reserved leeks and small-diced potatoes.