Creamy Root Vegetable Soup

1. 1

   Melt butter in Dutch oven over medium high heat. Add carrots, parsnips, leek, celery, garlic and salt and cook until browned. Add potatoes and stir constantly until vegetables begin to stick together, about 2 min. Add broth and bay leaf and bring to a simmer. Simmer for 15-20 min or until vegetables are tender. Remove bay leaf. Process in blender and return to pot. Stir in cream, finish seasoning with salt and pepper to taste.

2. 2

   Keeps well in refrig. I have browned cut-up bacon, used bacon grease to saute the vegetables, and added the crispy bacon pieces back after the soup is pureed.

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