Creamy Apple Parsnip Soup

• 2 Tablespoons Unsalted Butter
• 1 whole Large Leek, (white And Pale Green Part Only), Trimmed, Halved Lengthwise, Washed Well, And Chopped Fine
• 1 pound Parsnips, Trimmed, Peeled, And Cut Crosswise Into 1-inch Pieces
• 3 whole Medium Apples, Peeled, Cored, And Cut Into 1-inch Pieces
• 1 whole Baking Potato, Peeled And Cut Into 1-inch Pieces
• 32 ounces, fluid Reduced Sodium Chicken Stock
• 2 cups Water
• 1/2 cups Half-and-half
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Cinnamon
• Salt And Pepper

1. Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 3 minutes.
2. Add parsnips, apples, potato, broth, and water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 15-20 minutes.
3. Working in batches, puree soup in a blender until smooth. Return it to the pot; stir in half-and-half. Season with nutmeg, cinnamon, salt and pepper. Ladle into bowls and enjoy!

butter, apples, baking potato, chicken, water, ubc, ubc, salt

Taken from tastykitchen.com/recipes/soups/creamy-apple-parsnip-soup/ (may not work)