2 tablespoons butter
3 leeks, white portion only, thinly sliced
1 large yellow onion
6-8 medium potatoes, red or Yukon gold, peeled and quartered
6 cups vegetable stock or broth
1½ cups half and half
Salt and pepper
Fresh parsley for garnish
In a large soup pot melt butter; add leeks and onions, cover and cook about 10 minutes or until soft. Do not brown.
Add potatoes and stock and cook until vegetables are tender. Set aside to cool for 10-15 minutes.
Working in batches, transfer soup to a food processor and blend until smooth (or use an immersion blender to purée soup.)
Add soup back to pot and whisk in half-and-half; season with salt and pepper to taste and cook until hot. Garnish with parsley. Serve with crusty bread and stout.
Serves eight to 10.
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