- 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
- 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.