Creamy Leek and Potato Soup
Peel and cube the potatoes. Peel and slice the carrot. Slice leeks in half lengthwise and rinse. Trim off root end and trim green tops to about 3 inches. Slice. Place the vegetables in a large pot and cover with 5 cups water. Bring to a boil. Lower heat and simmer, covered, until vegetables are soft. Remove from heat and allow to cool slightly.
Add 1/4 cup chopped parsley, salt and pepper to taste. Transfer soup to a blender, or use an immersion blender to puree. Stir in cooking cream. Return to stove and heat gently until flavours combine, about 20 minutes.