1. Heat the butter in a large saucepan on medium-high. Add the shallots and both types of potatoes. Sauté for 3 minutes or until the shallots are translucent. Add the chicken stock.
2. Cover and lower the heat to medium-low. Simmer for 20 minutes or until the vegetables are tender.
3. Purée the contents of the saucepan in a food processor or blender. Add the curry paste and milk. Add pepper, to taste, and stir. 
4. Pour equal portions into six oven-safe bowls. Place a slice of toast on each bowl and cover with cheese and salami. Broil for 2 minutes or until the cheese is melted and golden-brown. Garnish with parsley just before serving.
5. Dazzle your guests with a piping-hot soup full of enticing aromas! This recipe puts Switzerland in the spotlight, with Gruyère cheese, an international favourite.

Suggestion for accompaniment: Serve with Relais des Oliviers white wine