4 tbsp. butter
1 onion, chopped
4 carrots, sliced
1 stalk celery with leaves, chopped
2 med. potatoes, peeled and diced
2 sprigs parsley
5 c. chicken stock or canned broth
1 c. heavy cream
Salt
Pepper

Melt the butter in a large pot, add the onion, carrots, and celery, and cook 10 to 15 minutes, stirring from time to time. Add potatoes and parsley, stirring until coated. Stir in the stock and cook, partially covered, until the potatoes are tender (20 minutes). Put through blender or food processor. Return to pot, stir in the cream, add salt and pepper to taste and reheat without boiling. Serve hot or cold.