CREAM OF TURNIP, POTATO AND LEEK SOUP
- 1 ⁄4 cup butter
- 8 cups thinly sliced leeks tender parts
- 1 lb turnip peeled and cut into 3/4 inch chunks
- 1 lb potato peeled and cut into 3/4 inch chunks
- 5 cups chicken broth
- 1 1 ⁄2 cups milk or 1 1⁄2 cups light cream
Melt butter over medium heat and add the vegetables; stir to coat.
Reduce heat to very low, cover and cook the veggies, stirring occasionally, for 30 to 40 minutes.
Add chicken broth. Increase heat to medium, cover and simmer 45 minutes, until veggies are utterly tender.
In batches, puree soup in blender or food processor.
Return soup to pot; add 1 to 1 and ½ C milk or light cream, thinning to desired consistency.
Season to taste with salt and pepper.