Step 1

Place the onion, leeks and potatoes into a large pot with a dash of olive oil on low heat.

Step 2

Cover and allow to cook for 10 minutes, until the leeks have become bright in color, stirring every few minutes to ensure nothing sticks to the base of your pot.

Step 3

Add the vegetable stock and salt, cover and increase the heat to medium.

Step 4

Allow to simmer until your potatoes are easy to pierce, approximately 15 minutes.

Step 5

Remove from the heat and add in the heavy cream, blending until smooth.

Step 6

Ladle into serving bowls and top with fresh parsley.

Step 7

Serve up and dig in!