1/4 cup (1/2 stick) butter
5 cups vegetable stock
1 cup (about) milk
1 turnip (about 12 oz), peeled, cut into 3/4"
8 cups thinly sliced leeks (about 5 large; white and pale green parts only)
1 large potato (about 10 oz), peeled,
cut into 3/4" pieces
1. Melt butter in heavy, large pot over medium heat.
2. Add leeks, turnip, and potato. Stir to coat.
3. Reduce heat
to very low. Cover and cook until leeks are translucent, stirring occasionally for about 30 minutes.
4. Stir in vegetable
5. Increase heat to medium.
6. Cover and simmer until turnip and potatoes are tender, about 45 minutes.
Working in batches, puree soup in blender.
8. Return soup to pot.
9. Thin with milk to desired consistency.
with salt and pepper.