1 tablespoon butter or olive oil

1 onion, diced

2 large leeks, sliced

4 garlic cloves, chopped

2 pounds turnips, peeled and diced

1 or 2 potatoes, peeled and diced

2 quarts chicken stock or water

bay leaves, thyme and parsley sprigs

Salt & pepper to taste

 

Sauté the onion and leek in the oil until tender

Add the garlic and sauté until fragrant

Add potatoes and turnips (you can vary the amounts depending on what flavor you would like to feature)

Cover with chicken stock or water, add herbs and simmer gently until tender – about 45 minutes.

 

Puree the soup using an immersion blender until smooth and creamy.

Thin with a bit more stock (or cream) if the soup is too thick.

 

Garnish with chopped chives