Created by breezermom on April 9, 2016
Step 1: Chop the white portion of the leeks; discard the tops. Saute the leeks, carrot, turnip, celery, and onion in oil in a Dutch oven until tender.
Step 2: Add the chicken brothm potato, bay leaves, salt, and pepper. Bring to a boil; cover, reduce heat, and simmer for 20 minutes or until the potato is tender. Remove and discard the bay leaves.
Step 3: Position the knife blade in a food processor bowl; add half of the potato mixture, and process until smooth. Repeat the procedure with the remaining potato mixture.
Step 4: Return the pureed potato mixture to the Dutch oven; cook over low heat until thoroughly heated. Stir in the whipping cream and simmer until warmed through.