Ingredients:

  • 2 tbsp unsalted butter
  • 1 large onion, diced
  • 1 medium leek, cleaned and sliced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 large parsnip, peeled and diced
  • 1 lb floury potatoes, diced into 1/2 inch cubes
  • 1/2 tsp dried thyme
  • 6 cups vegetable stock
  • 1 cup frozen peas
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Melt the butter over medium heat in a large Dutch oven or soup pot. Add the diced onion, sliced leek, and diced celery. Stir occasionally for 5-6 minutes until the vegetables become translucent and fragrant.
  2. Stir in the minced garlic and cook for an additional 60 seconds, ensuring it does not burn.
  3. Add the diced carrots and parsnips to the pot, stirring to coat them in the butter.
  4. Pour in the vegetable stock and add the diced potatoes and dried thyme. Increase heat to bring to a gentle boil, then immediately lower to a simmer.
  5. Cover the pot and cook for 20 minutes, or until a knife slides easily into the carrots.
  6. Stir in the frozen peas and heat through for 2 minutes.
  7. For a thicker consistency, use a spoon to crush a few potato cubes against the side of the pot. Stir in the heavy cream and fresh parsley.
  8. Season with salt and black pepper to taste before serving.