Potato Leek Parsnip Soup


  • 3 leeks (just the white part) chopped
  • 2 parsnips (peeled and cubed)
  • 1 1/2 -2 pounds potatoes (peeled and cubed)
  • 1-2 tablespoons butter
  • Olive oil
  • Salt
  • 4-5 cups water
  • Lemon zest

Saute leeks in olive oil, butter and salt. When they start getting soft add parsnips and potatoes. Cook @ 5 minutes stirring frequently. Add water. Bring to a boil and then simmer until veggies are soft. Puree with stick blender.

Top with lemon zest.


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