Farmhouse Vegetable Soup - cooking recipe

Ingredients

4 tablespoons unsalted kerrygold irish butter
1 small onion, chopped
2 leeks, washed and sliced (white part only)
2 parsnips, peeled and sliced
2 medium potatoes, peeled and cut into 1-inch pieces
2 carrots, peeled and sliced
4 cups homemade vegetable stock or 4 cups low sodium vegetable broth
2/3 cup half-and-half
3 tablespoons fresh flat-leaf parsley, minced
salt & freshly ground black pepper

Preparation

In a stockpot over medium heat, melt the butter.
Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
Remove from the heat and let cool for 10 minutes.
Working in batches, transfer the soup to a food processor or blender and puree until smooth.
Your immersion blender can also be used.
Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
Simmer until heated through.
Ladle the soup into swallow bowls and enjoy.