Directions1. Heat pan with butter.
2. Rough dice potatoes and leeks. Add to pan and sweat them for 10 minutes until translucent.
3. Add the flour and incorporate.
4. Add the wine and stir well.
5. Add the water, stir well and simmer for 30 minutes to an hour.
6. Puree the soup and strain.
7. Season and garnish as you wish.