Irish Leek and Potato Soup

Wash the leeks thoroughly to remove any grit, trim off the roots and dark green leaves, then thinly slice the white and light green parts into rounds. Peel the potatoes and onion and cut into roughly 1 cm cubes.

Melt the butter in a heavy-bottomed pot over low heat. Add the onion, leeks, potatoes, salt and black pepper, stir, cover with a lid and cook for 10 minutes, until the vegetables are soft but not browned.

Pour in the vegetable stock, bring to a boil, reduce the heat and simmer, covered, for 15 minutes, until the potatoes are completely tender.

Remove the pot from the heat and blend the soup with an immersion blender until smooth and even. If the soup is too thick, add a little more vegetable stock as needed.

Stir in the cream and gently reheat the soup over low heat until hot, without letting it come to a rolling boil. Taste and adjust the salt and black pepper.

Ladle the soup into warmed bowls and sprinkle with finely chopped parsley. Serve hot.