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Melt the butter in a large pot, add the onion,
carrots, and celery, and cook for 10-15 minutes,
stirring from time to time. Add the potatoes and
parsley and stir until coated. Stir in the stock
and cook, partially covered until the potatoes are
tender about 20 minutes. Put through strainer or
puree in a blender or food processor. Return to
the pot, stir in the cream, add salt and pepper to
taste, and reheat without boiling. Serve hot or
cold.
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