Potato Leek Soup

from Marie, submitted by Betty

• 2 tablespoons unsalted Kerrygold Irish Butter
• 3 leeks, white part only, washed and sliced
• 1 large onion
• 6 medium potatoes, peeled and cut into one inch pieces
• 6 cups vegetable stock
• 1 1/4 cups half and half
• Salt and pepper to taste
• Parsley to garnish

In a large pot, melt the butter. Add the leeks and onions, cover and cook stirring once or twice, for 5 - 7 minutes until the vegetables are soft but not browned.

Add the potatoes, and stock, cover and cook for 35 to 40 minutes or until the vegetables are tender.

Remove from the heat and let cool for 10 - 15 minutes. Working in batches, transfer soup to food processor and puree to the texture you like.

Return soup to pot, add half and half, season with salt, pepper and parsley. Simmer until heated through.

If you use fat free half and half, add another potato to thicken the soup.