Ingredients 3 tablespoons Kerrygold

Unsalted Butter

2 large leeks, white and very light green parts only, cleaned and sliced (about 3 cups)

2 medium cloves garlic, peeled and smashed

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon ground black pepper, plus more to taste

1 pound Yukon Gold or Russet potatoes, peeled and roughly chopped into 1/2-inch pieces (2 to 3 medium potatoes)

3 cups chicken or vegetable stock

1 1/2 teaspoons finely chopped fresh thyme or 1 teaspoon dried thyme

1/2 cup heavy cream

2 tablespoons finely chopped Italian parsley, for serving

Instructions:

  1. In a 3 quart or larger pot, melt the Kerrygold Unsalted Butter over medium-low heat.
  2. Add the leeks, garlic, salt and pepper, and cook, stirring often, until the leeks are soft but not brown, for about 8 minutes.
  3. Add the potatoes, stock, and thyme to the pot and bring to a boil. Lower the heat and simmer, covered, for about 10 – 12 minutes, or until the potatoes drop off the tip of a paring knife when pierced.
  4. Using an immersion blender or a regular blender (start on low and do not fill more than halfway; you will have to work in batches), puree the soup until smooth.
  5. Stir in the heavy cream and gently return to a simmer over low heat. Taste for seasoning and add more salt and/or pepper if needed.
  6. To serve, ladle into soup bowls and sprinkle a generous pinch of parsley on top.