In a saucepan, sauté onion in oil. Add leek, carrots and celery, fry briefly. Add pressed potatoes.
Fill up with wine, clear soup and whipped cream. Simmer gently for 5 minutes.
Add diced potatoes. Season with salt, pepper and nutmeg.
Lastly, add selchkaree (or Schaefele) to the soup. Garnish with parsley.