PCC Potato Leek Soup recipe | PCC Community Markets

Ingredients

• 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