8-10 lg. potatoes, peeled and quartered
1 lg. yellow onion, diced
2-3 leeks, diced (bulb and light green part)
64 oz. chicken broth
8-12 oz. half and half
1 tbsp. finely minced fresh parsley

In large soup pot, combine all ingredients except half and half. Bring to a boil. Simmer covered for 1 hour 15 minutes. Add half and half 10 minutes before serving; simmer just until steaming hot; do not boil.

Sprinkle finely minced parsley over soup and serve.