Our friend Ann made this for us last Saturday night and it is one of the best soups I have ever eaten.
(Especially for Annette and Jill)
Place 4 tablespoons of Kerry Gold unsalted butter in a large pot and saute 1 small onion and two sliced leeks (white part only). Do not let them brown.
If you use regular salted butter, taste it before you add salt later.
2 parsnips peeled and sliced
2 medium carrots peeled and sliced
2 medium potatoes peeled and cubed
4 cups of vegetable stock
Let them cook for 25-30 minutes covered
Add 3 tablespoons of finely cut flat leaf (Italian) parsley
salt and pepper to taste
Puree in batches and return to pot
Taste and add 2/3 cup of half and half (or milk)
Reheat and serve
(You may like the soup without the half and half or may prefer to use skim milk...so be sure and taste it before you do this).