Blizzard Nemo potato leek soup

My mother in law and sister in law were visiting this weekend. We had a blizzard warning all day and got snowed in! This was the perfect lunch for a cold and snowy day.

INGREDIENTS

3 tablespoons canola oil

2 tablespoons butter

4-5 medium russet potatoes (1 pound), peeled and roughly chopped

3 large leeks (1 pound), cleaned, and thinly sliced
1 medium onion, sliced

6 cups vegetable or light chicken stock 

Kosher salt, to taste 

3/4 cup heavy cream

1/3 cup minced parsley or chives

DIRECTIONS

1. Heat the oil in a large pot, over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8-12 mins. 
2. Add the stock, and bring to a boil. Reduce the heat to low, and simmer for 30-40 minutes, or until the vegetables are tender.
3. Blend until smooth either using an immersion (stick) blender, or by carefully transferring to a blender in batches.
4. Add the cream, and season to taste with salt.  Add a healthy sprinkling of minced parsley. You can also add a dollop of creme fresh! Serve with some nice crusty bread.