Creamy Root Vegetable Soup

This soup is like comfort in a bowl.  It's from the Oct/Nov 2011 issue of Cook's Country magazine.

Creamy Root Vegetable Soup

1.  Melt 4 tablespoons unsalted butter in a Dutch oven over medium-high heat.  Add 2 peeled

and chopped carrots, 6 ounces peeled and chopped parsnips, 1 thinly sliced leek (white and light green parts only), 1 chopped celery rib, 1 peeled and smashed garlic clove, and 1/2 teaspoon salt and cook until browned, 6-8 minutes.  Stir in 12 ounces russet potatoes (peeled and cut into 1/2-inch pieces) and cook, stirring constantly, until starch begins to release and vegetables begin to stick together, about 2 minutes.  Add 4 1/4 cups low-sodium chicken broth and 1 bay leaf and bring to a boil.

2.  Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, 15-20 minutes.  Discard bay leaf.  Working in batches, process soup in a blender until smooth, 1-2 minutes.  Return soup to clean pot and stir in 1/2 cup heavy cream.  Season with salt and pepper to taste.  Soup can be refrigerated for up to 2 days.  Serves 4 to 6.