1/4 cup butter, unsalted
2 large leeks, sliced (white & light green parts only, washed thoroughly)
4 medium white potatoes, cut into 2-inch cubes
3 medium parsnips, peeled & cut into 1-inch cubes
5 ½ cups reduced sodium vegetable broth
1 teaspoon Tone’s® Roasted Garlic Sea Salt
Freshly ground Tone’s® Black Pepper to taste
1 teaspoon Tone’s® Crushed Red Pepper Flakes
1 cup heavy whipping cream, warmed
Freshly chopped parsley
•In a large stockpot, melt butter over medium heat.
•Add leeks and cook 5 minutes, stirring occasionally.
•Add potatoes and parsnips and cook 5 minutes, stirring occasionally.
•Pour in vegetable broth; cover and simmer until vegetables are fork-tender, about 30 minutes.
•Working in batches, puree soup in a food processor or blender, then return to stockpot to warm. Season with Tone’s® Salt and Freshly Ground Black Pepper to taste.
•Garnish with fresh parsley before serving.
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