- 1/2 cup (1 stick) unsalted butter, divided
- 1/2 yellow onion, diced
- 1 teaspoon salt
- 1 1/2 cups sliced leeks
- 1 1/4 pounds russet potatoes, peeled and diced (about 3 1/2 cups)
- 1 parsnip, sliced into thin discs
- 4 cups vegetable stock, to cover
- 1/2 cup heavy cream
- 2/3 pound red potatoes, sliced into thin discs (about 2 cups)
- 1 teaspoon black pepper
In a heavy-bottomed soup pot, heat half the butter over low heat. Raise the temperature to medium and sauté onions, salt and half the leeks.
Add russet potatoes and parsnips to the pot. Cover with stock. Bring to a boil and reduce heat to low. Simmer until potatoes are cooked through, 15 to 20 minutes.
In a food processor or blender, puree mixture while pouring in cream.
Steam or parboil red potatoes until tender, 15 to 20 minutes. Sauté remaining leeks in remaining butter. Add red potatoes and sautéed leeks to the soup. Add pepper and adjust salt, to taste.
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