Hearty Leek and Potato Soup

Ingredients

4 tablespoons butter
3 leeks, sliced thin
1 medium white onion
5 russet potatoes, peeled and sliced thin
3 shallots, sliced thin
2 ½ cups broth
¾ cup heavy cream
¼ cup half and half
Salt and pepper

Directions

Melt butter in large stock pot. Add onion, shallots, and leeks. Cook until all are limp and onions are slightly brown. Add potatoes to pan and cover with chicken stock. Put a lid on the pot and let simmer until potatoes are tender to fork. Mash with potato masher to thicken the soup. Turn down heat and continue to stir (avoid scolding the bottom of the soup). Add cream and half and half, season to taste. Serve with grated Gruyere, a few scallions, and a touch of parsley.