Cream of leak and potato soup with smoked salmon

Ingredients for 4

500 g peeled potatoes

180 g leaks

600 g hot water

100 g smoked salmon

½ glass of white wine

1 tablespoon of butter

Extra virgin olive oil

Dill

Salt

Pink pepper

Clean the leaks, remove the green parts and cut them into thin slices.

Heat a drizzle of oil in a large pot and fry the leaks for a few minutes, then add ½ ladleful of water and let them to cook at low heat.

When the leaks have softened, add the diced potatoes. Add the white wine and let it reduce. Mix thoroughly, let the wine evaporate and then add the water and salt. Put the lid on the pot and continue to cook for about 20 minutes or until the potatoes have softened.

Now take the soup off the stove and blend it with a hand blender until smooth. If the soup is too thick, add a ladleful of water. Put the soup back on the stove, add the butter and mix until it has melted. Before serving the soup, adjust the salt to taste.

Pour the soup in some bowls, add a few smoked salmon slices and garnish with dill leaves and some ground pink pepper to taste.