Peel and finely dice the potatoes, onion, add radish, and cut into small cubes.
Melt the butter in a pot, and saute the vegetables. Deglaze them with the white wine, and reduce the liquid. Add broth and cream, and let the soup simmer until the vegetables are tender.
Puree the soup with an immersion blender, strain it through a sieve, and season wit salt and pepper.
Our tip:
Halve and carve out a black radish, and serve the soup in it. Garnish with dried radish slices.
