Creamy Parsnip Soup

• 2 tablespoons butter
• 1 pound (2 cups) prepared sliced leeks (see note, page 61)
• 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
• 2 apples, peeled, cored, and cut into 1-inch pieces
• 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
• 1 can (14.5 ounces) reduced-sodium chicken broth
• 1/2 cup heavy cream
• Coarse salt and fresh ground pepper
• Leek Garnish (recipe opposite)
• 1 tablespoon butter
• 1/2 cup prepared sliced leeks (see note, page 61)

1. Heat the butter in a large pot over medium heat.
2. Add the leeks (reserving 1/2 cup for garnish).
3. Cook, stirring, for 5 minutes.
4. Add the parsnips, apples, potato, broth, and 4 cups water.
5. Bring to a boil; reduce the heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes.
6. Working in batches, puree the soup in a blender until smooth.
7. Return it to the pot; stir in the cream.
8. Season with salt and pepper.
9. Top with the leek garnish.
10. In a large skillet, heat the butter over medium-high heat.
11. Add the leeks; cook, stirring, until golden brown, about 3 minutes.

butter, leeks, parsnips, apples, baking potato, chicken broth, heavy cream, salt, butter, leeks

Taken from www.epicurious.com/recipes/food/views/creamy-parsnip-soup-383323 (may not work)