1 Skillet, 1 Small skillet, 1 Baking sheet, 1 Casserole dish, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Cookie cutter ring, 1 Brush, 1 Parchment paper
1 Heat the butter in a medium pan. Add the onion and leeks and cook for 10-15 minutes over a low heat until softened.
2 Add the wine, potatoes, stock and seasoning to taste and simmer until the potatoes are tender. Allow to cool slightly.
3 Pour the soup in batches into a blender or food processor. Blend until smooth, then stir in the milk and cream.
4 Chill until ready to serve.
5 Pour into serving glasses and sprinkle with a little paprika. Garnish with dill sprigs.