Leek & Turnip Soup

• 4-5 turnips, cut in small chunks
• 3 small potatoes, cut in chunks
• 3 leeks, white parts only
• 1 clove garlic, minced
• 1/4 cup parsley, chopped
• 1/2 teaspoon thyme
• 1 tablespoon butter
• 1 1/2 teaspoon salt
• 6 cups water or stock
• 1/2 cup milk

Instructions

Saute the first 6 ingredients in the butter for 5 minutes.

Add the water (or stock) and salt, and simmer for 30 minutes.

Puree in a blender or food processor, add the milk, and reheat.