Cream of Leek and Potato Soup (Alison’s family recipe)

4 cups vegetable broth
4 potatoes, diced
2 yellow onions, chopped
3 leeks, white part only, chopped
1/2 teaspoon chervil
2 tablespoons chopped parsley
1/2 cup heavy cream
1 tablespoon butter

Bring broth to simmer
Add leeks, potatoes and onions
Cover and simmer 20-40 minutes (until potatoes are very soft)
Slightly mash potatoes in broth
Add chervil, parsley, cream and butter
Simmer uncovered for three minutes until cream is hot
Add salt

For a creamier soup, omit parsley and blend in blender when finished, garnish with parsley