Irish Root Soup

Directions

1. 1
   Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. 2
   Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. 3
   Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. 4
   Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5. 5
   Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6. 6
   Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7. 7
   Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8. 8
   Season with salt and pepper; top with Cheddar cheese to serve.