Vintage Soup

Peel and dice the potatoes and onions. Cut leek into cubes as well. Sauté the vegetables and potatoes in hot butter for about 10 minutes. Add the Riesling and cook for 5 minutes. Fill up with beef broth, add bay leaf spice and simmer the soup with closed lid for 20 minutes. Now stir in whipping cream and cornstarch, briefly bubble up the soup and season to taste with salt and freshly ground pepper.

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