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Place the butter in a medium saucepan and melt it over medium heat. Add the leek, onion, and garlic, season with salt, and cook, stirring frequently, until the onion and leek are translucent, about 3 minutes.
Add the potatoes and milk, season with salt, and bring to a gentle simmer. Reduce the heat to low and cook until the potatoes are tender, 15 to 20 minutes.
Drain the vegedables, reserving the milk. Add the vegedables to a blender along with the sherry vinegar, crème fraîche, and cream and puree until smooth, adding the reserved milk as needed to get the desired consistency.
Taste the soup, adjust the seasoning as necessary, and serve.