Chilled Salmon Soup with Leeks

	Rinse the salmon fillet thoroughly and cut it into small pieces.
	Restore the salmon fillet, rinse again, and cut. Gradually pour in the wine into boiling salted water, add pepper and bay leaf, then place the pieces of fish in. Bring to a boil, reduce the heat, and simmer for 10 minutes. Remove from heat and let it cool slightly. Carefully extract the fish from the broth, and strain the broth.
	Wash the celery and the white part of the leek well and chop finely. Peel the onion and potatoes, then cut them into cubes.
	In the pot where we will cook the soup, melt the butter and sauté the celery, onion, and leek for 5 minutes. Then add the potatoes and fry for another 2 minutes, after which pour in the salmon broth and cook the soup for 30-35 minutes.
	Cool the soup slightly, transfer it to a blender, and puree it.
	Return the soup to the pot, add cream, mix well, and place it in the refrigerator for 2 hours. Serve the soup in bowls, adding a few pieces of salmon fillet to each.