Root Vegetable Potage

• 6 cups flavorful chicken or vegetable stock or water (preferably homemade)
• 4 medium size potatoes (I like yukon gold) peeled and quartered
• 4 carrots peeled, cleaned and chopped into large chunks)
• 1 medium turnip peeled, cleaned and cut into quarters
• 2 parsnips peeled cleaned and chopped into large chunks
• 1 large onion diced
• 2 large cloves garlic thinly sliced
• good size handful of mint chopped
• 2 tablespoons olive oil to cook garlic and mint
• sour cream for topping soup
• salt and pepper to taste
• 2 tablespoons butter
• 1/4 cup heavy cream (optional)

1. Pre heat oven to 375, lightly coat sheet pan with some olive oil, place the carrots,turnips and parsnips on the pan and roast in the oven for 20-30 minutes, stirring occasionally until gently caramelized approximately 20 minutes or alternatively boil all the vegetables together. Coat bottom of large pot with a little olive oil heat on med/high and add diced onions. Cook until onions are soft. Add the stock, now add the potatoes, carrots, turnip, and parsnip. Cook on med/high until vegetables are very soft. Remove from heat and puree either using your immersion blender or food processor. Add the butter and optional heavy cream. Adjust seasoning to taste.
2. In small fry pan on medium heat add the olive oil, now add the garlic and cook until its just starting to brown, add the chopped mint and cook on low heat for a minute or two, you don't want the garlic burned but it should be crisp kind of like a garlic chip. Ladle some soup into a bowl, add a dollop of sour cream and spoon some of the garlic and mint over the sour cream.

chicken, potatoes, carrots, quarters, chunks, onion, garlic, handful of mint, olive oil, sour cream, salt, butter, heavy cream

Taken from food52.com/recipes/14490-root-vegetable-potage (may not work)