Irish Root Soup

¼ cup butter
1 large onion, chopped
2 leeks, rinsed & coarse chopped
4 cloves garlic, smashed
1 stalk celery, cut in chunks
4 cups vegetable stock
5 potatoes, peeled & cubed
1 cup vegetable stock
1¼ cups sliced baby carrots
3 tbsp chopped spring onion
¾ cup heavy cream
SIDS SALT & PEPPER to taste
6 tbsp shredded Cheddar cheese
1 tsp SIDS CRAZY SALT

Melt the butter in a large stockpot over medium heat then sauté the onion, leeks, garlic and celery in the melted butter until tender, about 10 minutes. Pour 4 cups vegetable stock and SIDS CRAZY SALT into the stockpot then add the potatoes. Bring the mixture to a boil, reduce heat to medium-low and simmer 20 minutes.
Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables then set aside to cool for 30 minutes.
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 then use a few quick pulses to get the mixture moving before leaving it on to purée. Repeat process with second batch. Return the puréed batches to the stockpot. Divide third batch into two equal batches. Purée only one of the two batches before returning both to the stockpot. 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, 5-7 minutes then add to the purée in the stockpot. Stir the spring onion and heavy cream through the purée then continue cooking another 5 minutes.
Season with SIDS SALT & PEPPER and top with Cheddar cheese to serve.