2 tbsp. butter
1 lg. onion, chopped
1 lg. leek (white part only), sliced
3 cans (14 oz. each) reg. strength chicken broth
1 med. potato, peeled & sliced
8 med. carrots, thinly sliced
1/4 tsp. thyme leaves
Salt
Additional broth (opt.)
Turnip

In a 3-quart pan over medium heat, melt butter. Add onion and leek; cook, stirring until soft. Add broth, potato, turnip, carrots and thyme. Bring to a boil. Cover, reduce heat and simmer until vegetables are very soft (about 20 minutes).

Puree mixture and return to pan; season with salt to taste. Thin with additional broth, if desired. Can be served hot or cold with spoonfuls of whipped cream, if desired. Makes 8 cups.