Irish Vegetable Soup

• 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
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup half and half

1. Place 4 tablespoons of Kerry Gold unsalted butter in a large pot and saute 1 small onion, sliced leeks (white part only) and garlic cloves. Do not let them brown.
2. Add parsnips, carrots, potatoes and chicken stock.
3. Let them cook for 25-30 minutes covered.
4. Add 3 tablespoons of finely cut flat leaf (Italian) parsley, salt, pepper, thyme and sage.
5. Puree in batches and return to pot.
6. Add half and half.
7. Reheat and serve.

kerry gold butter, onion, leeks, parsnips, carrots, potatoes, chicken stock, italian parsley, ubc, pepper

Taken from www.epicurious.com/recipes/member/views/irish-vegetable-soup-52130831 (may not work)