2. Add the potatoes, leeks and stock and
bring to the boil. Reduce the heat and
simmer for 20 to 30 minutes. Transfer to a
food processor and blend until smooth.
3. Return the mixture to the saucepan and
gradually add the mascarpone, stirring
until heated through. Season with salt
and white pepper. Serve poured over
the boiled potato cubes. Garnish with
smoked salmon and blanched sliced leeks
or sprigs of chervil. Drizzle with Martini
Bianco and a little extra olive oil just
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