Ingredients
4 tablespoons Kerry Gold butter
1 small onion
Bunch leeks
2 parsnips, peeled and sliced
2 medium carrots, peeled and sliced
2 medium potatoes, peeled and cubed
4 cups chicken stock
3 tablespoons finely cut Italian parsley
¼ teaspoon salt
1/8 teaspoon pepper
2/3 cup half and half
Preparation
Place 4 tablespoons of Kerry Gold unsalted butter in a large pot and sauté 1 small onion, sliced leeks (white part only) and garlic cloves. Do not let them brown.
Add parsnips, carrots, potatoes and chicken stock. Let them cook for 25-30 minutes covered.
Add 3 tablespoons of finely cut flat leaf (Italian) parsley, salt, pepper, thyme and sage.
Puree in batches and return to pot.
Add half and half.
Reheat and serve.
