Creamy Root Vegetable Soup

The weather here is starting to feel like fall--a bit of nip in the air.  While I can enjoy a good bowl of soup most any time of year, when the weather starts to get chilly soup just sounds good.  This soup uses 5 root vegetables--carrots, parsnips, leeks, garlic and potatoes.  I don't use leeks often and I don't think I have ever cooked a parsnip before. The soup goes together easily and doesn't take long to cook.  I found the recipe in Cook's Country magazine  I thought it was delicious and it even tastes good warmed up as leftovers.

Creamy Root Vegetable Soup

4 tablespoons unsalted butter
2 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 leek, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
1 celery rib, chopped
1 garlic clove, peeled and smashed
salt and pepper
12 ounces russet potatoes, peeled and cut into 1/2 inch pieces
4 1/4 cups low sodium chicken broth
1 bay leaf
1/2 cup heavy cream

Melt butter in Dutch oven over medium high heat.  Add carrots, parsnips, leek, celery, garlic, and 1/2 teaspoon salt and cook until browned, 6 to 8 minutes.  Stir in potatoes and cook, stirring constantly, until starch begins to release and vegetables begin to stick together, about 2 minutes.  Add broth and bay leaf and bring to boil.

Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Discard bay leaf.  Working in batches, process soup in blender until smooth, 1 to 2 minutes.  Return soup to clean pot and stir in cream.  Season with salt and pepper to taste.  Serve. (Soup can be refrigerated for up to 2 days.)