Step 1

Melt the butter in a medium-size Dutch oven. Once melted add the onions, leeks, and potatoes. Saute for 5 minutes, or until softened and beginning to brown.

Step 2

Add the vegetable stock, water, carrots, and celery. Bring to a boil and then reduce the heat to maintain a simmer. Cook for 20 minutes, or until the vegetables are fork-tender.

Step 3

I like to reserve chunks of carrots and celery to garnish the top of each bowl. But that's completely optional. You need to do this before the next step if desired.

Step 4

Puree the soup until it's smooth using a blender, in batches, or an immersion blender. Stir in the cream, if desired. Serve with greens and Irish Soda Bread.