Three leeks sliced into halos,
Four potatoes in their red jackets, diced,
One long orange carrot sliced, to add color,
Put the halos, the red jackets and the carrot into a pan, barely cover the friends in vegetable bouillon.
Bring to a boil,
Then lower the heat to simmer until the vegetables are tender (but not mushy).
Add three heaping tablespoons of cream fraiche,
One tablespoon and a tad more of curry powder,
A dash of celery salt, salt and pepper to taste, and
a healthy splash of the white wine in your drinking.
Blend briefly so there is a mixture of creamy delicious-ness, and chunky goodness. Serve hot with some crusty bread and cheese.