Cream of Leek and Omerto Sec Velouté

In a large saucepan, melt butter over medium heat; stir in leek and garlic and simmer gently, without browning.

Add Omerto Sec and reduce by half.

Add diced potatoes and chicken stock. Salt and pepper generously, preferably fresh ground pepper.

Bring to a boil, reduce heat and cook about 20 minutes, until potatoes are soft.

Purée in food processor or blender, until smooth. Add cream.

Ladle into bowls and garnish with fresh chives and croûtons.