Leek Potato & Parsnip soup

1 lb leeks (all white part &1/4 green part) washed and sliced thinly
1 lb parsnips, peeled and chopped into 1/2 inch cubes
8 oz white potato, peeled & chopped into 1/2 inch cubes
7 cups vegetable broth
1T extra virgin olive oil
1 t each : thyme, rosemary, basil
1/2 t black pepper
1 Whole bay leaf
Salt if desired to taste

Cut down on the sodium by making your own vegetarian broth or using low sodium.

Heat 1 tablespoonful of extra virgin olive oil in a large skillet over medium high heat. Add the leeks, parsnips and potatoes and a pinch of salt and saute for 10 minutes in covered skillet. Remove lid, reduce heat to medium low and continue to sauté until golden and slightly caramelized. Place vegetables into a
crock pot along with 7 cups vegetable broth, 1 bay leaf, 1 teaspoon each: dried basil, thyme & rosemary and 1/2tsp ground black pepper and cook on high for 4 hours.
Using an immersion blender, blend until creamy and lump free. Add salt to taste


Serving Size: Makes 6 servings