Ingredients

• 2 tbsp (30 ml) butter
• 2 leeks, sliced
• 1 onion, chopped
• 2 lb (900 g) potatoes, diced
• 4 cups (1 L) stock
• 1 cup (250 ml) cream or milk

Steps

1. Sauté leeks and onion in butter until soft.
2. Add potatoes and stock; simmer 20 minutes until tender.
3. Blend until smooth; stir in cream, season to taste.

Pairings

• Wine: Muscadet sur Lie – mineral and saline against creamy potato; Chablis – steely acidity for the leeks and cream
• Beer: Kölsch – delicate and clean; Helles – soft malt lets the leek flavor through